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