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Green Matcha Chicken Curry

Cut zucchini, mushrooms and chicken in cubes. Cut onions and sautée in coconut oil. Add vegetables and meat, fry for a bit and add coconut milk and sencha infusion. Season with remaining ingredients: fish sauce, sugar, lemon juice, green curry paste, chili, lime leaves, sencha leaves, and simmer for 10 minutes. Remove lime leaves and add basil. Add 3 tbsp of foamed Matcha. Serve with rice and topped with 1 tbsp matcha foam.

For 4 servings you need:

  • 400 g skinned chicken breast
  • 250 g mushrooms
  • 250 g zucchini
  • 1 onion
  • 1 tbsp coconut oil
  • 300 ml coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 6 g infused Sencha tea leaves
  • 1 espresso cup Sencha infusion
  • 4 tbsp foamed Matcha
  • rice
  • green curry paste
  • Chili
  • lime leaves
  • basil (thai basil if available)