Kashmiri Chai Green Curry Recipe

Reading Time: 1 minute

Rich and creamy with just a touch of heat, green curry is one of our favourite foods. So when our resident tea expert told us that he had come up with a chai tea green curry recipe, you can imagine how excited we were. Infused with our Kashmiri Chai green tea, it’s a dish that’s sure to please any palate!

DAVIDsTEA Kashmiri Chai Green Curry Recipe

Kashmiri Chai Green Curry

Rich and creamy with just a touch of heat, green curry is one of our favourite foods. So when our resident tea expert told us that he had come up with a chai tea green curry recipe, you can imagine how excited we were. Infused with our Kashmiri Chai green tea, it’s a dish that’s sure to please any palate!

Ingredients

  • 3 Perfect Spoonfuls of Kashmiri Chai tea
  • 1 can coconut milk
  • 2 tbs green curry paste
  • 1 tbs soy sauce
  • 1 tbs rice vinegar
  • 3 tbs high heat oil (grapeseed, peanut or canola work well)
  • 2 small zucchinis, cut into half-moons
  • 1 large onion, coarsely chopped
  • 2 cups mushroom caps, sliced
  • ¾ lb chicken breasts (4-5 breasts)
  • Coriander
  • Lime
  • Thai basil

Directions

Step 1
Preheat oven to 400ºF.
Step 2
In small saucepan, combine coconut milk, tea, curry paste, soy sauce and vinegar. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes.
Step 3
In a large sautee pan, add 2 tbs of oil and heat. Add zucchini and sautee for about 4 minutes, then add onion and sautee for about 2 minutes, then add mushroom and sautee for 3 minutes.
Step 4
Place the veggies into a baking pan. Add the last tbs of oil to the pan and bring to high heat.
Step 5
Sear chicken on each side for 4 minutes and place into baking dish.
Step 6
Strain tea and pour the curry sauce over the chicken and veggies and place in the oven to bake for 30-35 minutes, or until the chicken is cooked through.
Step 7
Serve with rice and garnish with a handful of coriander and Thai basil, with a squeeze of lime.
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