Green Curry with Matcha Tea
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Green curry is a classic of Thai cuisine, known for its fragrant spices and creamy coconut milk. At Maison Marmite, we decided to give it a creative twist by infusing it with matcha tea. This surprising blend combines the subtle vegetal notes of matcha with the aromatic intensity of green curry, creating a dish that is both innovative and comforting.
Matcha, a finely ground powdered green tea, is celebrated for its vibrant green color and health benefits. Rich in antioxidants and boasting a unique flavor profile, it pairs wonderfully with the creamy coconut base of this curry. In this recipe, it not only enhances the dish’s visual appeal but also adds a subtle, earthy flavor that balances the spices beautifully.
This Green Curry with Matcha Tea is a true fusion of textures and flavors. The creamy coconut milk mingles with the bold spices of the curry paste, while the fresh vegetables bring crunch and color. The addition of matcha elevates the dish, adding a touch of sophistication and originality.
This recipe invites you to rethink traditional green curry and explore new horizons of flavor. Whether for a special occasion or a weekday meal, it’s sure to impress your guests and transport your taste buds to a world of bold, harmonious flavors.
Green Curry with Matcha Tea
Ingredients
For the curry:
- 2 tablespoons of Thai green curry paste
- 400 ml of coconut milk unsweetened
- 1 teaspoon of matcha tea powder sifted
- 200 g of firm tofu drained, pressed, and cubed
- 1 zucchini sliced into half-moons
- 1 red bell pepper thinly sliced
- 1 handful of green beans cut into 3-4 cm pieces
- 6 fresh shiitake mushrooms sliced
- 1 tablespoon of soy sauce or tamari
- 1 teaspoon of coconut sugar or maple syrup
- 1 lime for the juice
For garnish:
- 1 handful of Thai basil leaves
- 1 handful of fresh cilantro leaves
- 1 tablespoon of toasted sesame seeds or crushed peanuts
For serving:
- 200 g of jasmine or basmati rice steamed
Instructions
Infuse the coconut milk with matcha tea:
- In a small saucepan, gently heat the coconut milk (do not boil).
- Add the sifted matcha tea powder and whisk thoroughly until fully incorporated and the milk turns a smooth green color. Set aside.
Prepare the curry base:
- In a wok or large skillet, heat a drizzle of neutral oil over medium heat.
- Add the green curry paste and sauté for 1-2 minutes to release its aromas.
Cook the curry:
- Add the vegetables (zucchini, bell peppers, green beans, and shiitake mushrooms) and sauté for 2-3 minutes in the curry paste.
- Pour the matcha-infused coconut milk into the wok and mix gently. Add the tofu cubes.
- Season with soy sauce, coconut sugar, and a squeeze of lime juice.
- Let the curry simmer over low heat for 10-15 minutes, until the vegetables are tender but still slightly crisp. Stir occasionally to prevent the coconut milk from sticking to the bottom.
Finish and serve:
- Serve the curry hot in bowls or shallow plates. Garnish with Thai basil leaves, fresh cilantro, and a sprinkle of toasted sesame seeds or crushed peanuts for added crunch.
- Accompany with steamed jasmine or basmati rice.
A recipe proposed by Maison Marmite
