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Green Matcha Chicken Curry with Lime

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
1H 0MIN
Cuisine

Ingredients

Coriander: 2 tbsp, seeds plus 1 large bunch, chopped

Cumin: 1 tbsp, seeds

Matcha green tea powder: 1 1/2 tsp, green tea

Nutmeg: 1 pinch, freshly grated

Garlic: 6 cloves, chopped

Shallots: 5, chopped

Chili pepper: 8, green, seeded and chopped

Galangal: 125 g, chopped

Lemongrass: 2 stalks, outer leaves removed, inner stalks chopped

Kaffir lime: 4, leaves, chopped

Shrimp paste: 2 tbsp

Limes: 1, juiced

Sunflower oil: 4 tbsp, or groundnut oil

Chicken: 2 skinless breasts, sliced

Chicken stock: 400 ml

Coconut milk: 400 ml

Mangetout: 250 g, roughly sliced

Bok choy: 4 small, roughly chopped

Salt

Pepper: black, freshly ground

Coriander: sprigs

Limes: 2, cut into wedges

Peppercorns: 1 tbsp, black, crushed

Try this luscious Thai-inspired recipe to prepare green chicken curry with matcha, topped with lime wedges and coriander springs. Yummy!

Method
01.

Toast the coriander and cumin seeds in a dry frying pan set over a medium heat until aromatic.

Tip into a spice grinder, add the matcha powder, and blitz until fine and powdery.

Tip into a blender or food processor.

Add the nutmeg, garlic, shallots, coriander, chillies, galangal, lemongrass, kaffir, lime leaves, shrimp paste, and lime juice.

Blend on high until smooth and paste-like.

Heat 2 tbsp oil in a large wok set over a moderate heat.

02.

Season the chicken with salt and pepper before adding to the wok and stir-frying until golden, about 3-4 minutes.

Transfer to a plate.

03.

Add the remaining oil and then the paste, frying until it starts to darken whilst frequently, about 4-5 minutes.

Whisk in the stock and coconut milk and bring to a simmer.

Position the chicken in the sauce, partially cover with a lid, and cook over a low heat until cooked through, about 6-8 minutes.

Add the mangetout and pak choi to the curry and cook for a further 3-4 minutes until just tender.

04.

Season the curry with salt and pepper to taste.

Serve the green matcha chicken curry from the wok with a garnish of coriander sprigs, some lime wedges, and a sprinkle of crushed black peppercorns.

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