Prawn
Matcha smoked chicken breast with green curry sauce
Try the technique of tea smoking in this adventurous recipe – just be sure to cook in a well-ventilated area!
Ingredients:
- 50g/1�oz basmati rice
- 20g/�oz caster sugar
- 10g/?oz light brown sugar
- 3 tbsp matcha tea powder
- 2 chicken breasts, skinless and boneless
- for the green curry paste
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- � tsp white peppercorns?
- 10 green thai chillies
- 1 tsp salt?
- 1 bunch fresh thai basil ?
- 3 lemongrass stalks
- 1 tbsp finely chopped galangal or fresh root ginger ?
- 2 limes, zest only
- 3 lime leaves ?
- 1 bunch fresh coriander stalks ?
- 3 whole thai shallots, peeled ?
- 4 whole garlic cloves, peeled
- 1 tsp shrimp paste
- for the green curry sauce
- 400ml tin coconut milk
- 2 tbsp matcha tea powder
- 1 tbsp chicken powder
- 300ml/�pint vegetable stock
- 4 lime leaves
- 2 limes, juice only
- 2 tsp fish sauce, or to taste
- 1�2 tsp palm sugar
- 2 tbsp vegetable oil
- 3 bok choy or pak choi, bottom chopped, tops left whole
- 1 green chilli, sliced
- 1 tbsp julienned fresh root ginger
- fresh coriander sprigs
Directions:
- To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.)
- Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste.
- To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3� tablespoons of the green curry paste and cook for 5 minutes until fragrant.
- Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes.
- Taste and adjust the seasoning if needed, then pass the sauce through a sieve.
- To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate.
- Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander.