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Try this luscious Thai-inspired recipe to prepare green chicken curry with matcha, topped with lime wedges and coriander springs. Yummy!
For the curry
- Coriander 2 tbsp, seeds plus 1 large bunch, chopped
- Cumin 1 tbsp, seeds
- Matcha powder 1 1/2 tsp, green tea
- Nutmeg 1 pinch, freshly grated
- Garlic 6 cloves, chopped
- Shallot 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
- Thai shrimp paste 2 tbsp
- Lime 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
- Pak choi 4 small, roughly chopped
- Pepper black, freshly ground
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
How to make a spicy green matcha chicken curry with lime
- 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.