Chicken Curry with Matcha Tea and Lime

Ingredients

• 30 g green curry paste (2 tbsp; Asian supermarket)
• 200 ml coconut milk (9% fat)
• 250 ml vegetable broth
• 2 tbsp Lime juice
• 1 tsp fish sauce
• 2 tsp matcha tea powder (organic store)
• 500 g chicken breast fillet
• 350 g sugar snap peas
• 300 g pak choi
• 1 tbsp Coconut oil
• 20 g Coriander (1 bunch)
• 1 Organic Lime

Instructions

1. 1.

   Stir curry paste in a pot for 2–3 minutes over medium heat. Add coconut milk and broth, bring to a boil over medium heat. Season with lime juice and fish sauce, add matcha powder and stir.

2. 2.

   Pat chicken breast fillet dry, slice into strips. Clean and cut sugar snap peas and pak choi into pieces. Heat oil in a large pan or wok. Brown the meat on all sides for about 5 minutes over medium heat.

3. 3.

   Add vegetables and simmer for another 5 minutes. Bring curry sauce to a boil, pour over the meat and mix well.

4. 4.

   Wash coriander, pat dry, remove leaves. Peel lime hot and cut into wedges. Serve chicken curry in bowls, sprinkle with coriander, season with pepper and garnish with lime wedges.