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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/1¾oz basmati rice
  • 20g/¾oz caster sugar
  • 10g/⅓oz 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
  • ½ 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/½pint 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 3½ 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.