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🥤 Chicken Curry with Matcha Tea and Lime

254 kcal · 30 min · 4 servings

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 snow peas
• 300 g pak choi
• 1 tbsp coconut oil
• 20 g coriander (1 bunch)
• 1 organic lime

Instructions

1. 1. Heat a pot on medium heat.
2. 2. Add the curry paste to the pot.
3. 3. Sauté the paste, stirring constantly, for 2 to 3 minutes.
4. 4. Add the coconut milk and the broth.
5. 5. Bring the mixture to a boil over medium heat.
6. 6. Add the lime juice and the fish sauce.
7. 7. Season the sauce to taste.
8. 8. Stir in the tea powder.
9. 9. Rinse the chicken breast fillet under running water.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Cut the chicken into strips.
12. 12. Clean the snow peas and the pak choi.
13. 13. Wash the vegetables.
14. 14. Cut the vegetables into bite-sized pieces.
15. 15. Heat oil in a large pan or a wok.
16. 16. Fry the meat in the pan.
17. 17. Fry the meat on all sides.
18. 18. Fry the meat for about 5 minutes over medium heat.
19. 19. Fry the meat until it is lightly browned.
20. 20. Add the vegetables to the pan.
21. 21. Sauté the vegetables for another 5 minutes.
22. 22. Bring the curry sauce to a boil.
23. 23. Add the sauce to the meat.
24. 24. Mix everything well together.
25. 25. Wash the coriander.
26. 26. Shake the coriander dry.
27. 27. Pluck the coriander leaves.
28. 28. Rinse the lime with hot water.
29. 29. Cut the lime into wedges.
30. 30. Serve the chicken curry in bowls.
31. 31. Distribute the coriander over it.
32. 32. Sprinkle the dish with pepper.
33. 33. Garnish the dish with the lime wedges.

Nutrition per serving

• kcal: 254
• Protein: 35 g · Fett/Fat: 6 g · Carbs: 14 g