{"id":1106,"date":"2025-10-11T17:15:24","date_gmt":"2025-10-11T16:15:24","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=1106"},"modified":"2025-10-11T17:15:24","modified_gmt":"2025-10-11T16:15:24","slug":"matcha-smoked-chicken-breast-with-green-curry-sauce","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/1106","title":{"rendered":"Matcha smoked chicken breast with green curry sauce"},"content":{"rendered":"\n

Try the technique of tea smoking in this adventurous recipe \u2013 just be sure to cook in a well-ventilated area! – Matt Tebbutt<\/p>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/matcha_smoked_chicken_23163<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the matcha smoked chicken breast<\/h3>\n\n\n\n
    \n
  • 50g\/1\u00beoz\u00a0basmati rice<\/li>\n\n\n\n
  • 20g\/\u00beoz\u00a0caster sugar<\/li>\n\n\n\n
  • 10g\/\u2153oz light\u00a0brown sugar<\/li>\n\n\n\n
  • 3 tbsp matcha\u00a0tea\u00a0powder<\/li>\n\n\n\n
  • 2\u00a0chicken breasts, skinless and boneless<\/li>\n<\/ul>\n\n\n\n

    For the green curry paste<\/h3>\n\n\n\n
      \n
    • 1 tsp\u00a0cumin\u00a0seeds<\/li>\n\n\n\n
    • 2 tsp\u00a0coriander seeds<\/li>\n\n\n\n
    • \u00bd tsp\u00a0white peppercorns\u2028<\/li>\n\n\n\n
    • 10 green Thai\u00a0chillies<\/li>\n\n\n\n
    • 1 tsp\u00a0salt\u2028<\/li>\n\n\n\n
    • 1 bunch fresh\u00a0Thai basil\u00a0\u2028<\/li>\n\n\n\n
    • 3\u00a0lemongrass\u00a0stalks<\/li>\n\n\n\n
    • 1 tbsp finely chopped\u00a0galangal\u00a0or fresh root ginger \u2028<\/li>\n\n\n\n
    • 2\u00a0limes, zest only<\/li>\n\n\n\n
    • 3\u00a0lime leaves\u00a0\u2028<\/li>\n\n\n\n
    • 1 bunch\u00a0fresh coriander\u00a0stalks \u2028<\/li>\n\n\n\n
    • 3 whole Thai\u00a0shallots, peeled \u2028<\/li>\n\n\n\n
    • 4 whole\u00a0garlic\u00a0cloves, peeled<\/li>\n\n\n\n
    • 1 tsp shrimp paste<\/li>\n<\/ul>\n\n\n\n

      For the green curry sauce<\/h3>\n\n\n\n
        \n
      • 400ml tin\u00a0coconut milk<\/li>\n\n\n\n
      • 2 tbsp matcha\u00a0tea\u00a0powder<\/li>\n\n\n\n
      • 1 tbsp\u00a0chicken\u00a0powder<\/li>\n\n\n\n
      • 300ml\/\u00bdpint\u00a0vegetable stock<\/li>\n\n\n\n
      • 4\u00a0lime leaves<\/li>\n\n\n\n
      • 2\u00a0limes, juice only<\/li>\n\n\n\n
      • 2 tsp\u00a0fish sauce, or to taste<\/li>\n\n\n\n
      • 1\u20132 tsp\u00a0palm sugar<\/li>\n<\/ul>\n\n\n\n

        To garnish<\/h3>\n\n\n\n
          \n
        • 2 tbsp\u00a0vegetable oil<\/li>\n\n\n\n
        • 3 bok choy or\u00a0pak choi, bottom chopped, tops left whole<\/li>\n\n\n\n
        • 1 green\u00a0chilli, sliced<\/li>\n\n\n\n
        • 1 tbsp julienned fresh root\u00a0ginger<\/li>\n\n\n\n
        • fresh coriander\u00a0sprigs<\/li>\n<\/ul>\n\n\n\n

          Method<\/h2>\n\n\n\n
            \n
          1. 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.)<\/li>\n\n\n\n
          2. Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste.<\/li>\n\n\n\n
          3. 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\u00bd tablespoons of the green curry paste and cook for 5 minutes until fragrant.<\/li>\n\n\n\n
          4. Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes.<\/li>\n\n\n\n
          5. Taste and adjust the seasoning if needed, then pass the sauce through a sieve.<\/li>\n\n\n\n
          6. 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.<\/li>\n\n\n\n
          7. Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander.<\/li>\n<\/ol>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Try the technique of tea smoking in this adventurous recipe \u2013 just be sure to cook in a well-ventilated area! – Matt Tebbutt<\/p>\n","protected":false},"author":2,"featured_media":1107,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,2],"tags":[28,11,252,23,57],"class_list":["post-1106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-smoking","tag-chicken","tag-main","tag-matcha","tag-smoking","tag-thai"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=1106"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1106\/revisions"}],"predecessor-version":[{"id":1108,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/1106\/revisions\/1108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/1107"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=1106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=1106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=1106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}