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!
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.
