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!
Kashmiri Chai Green Curry
Print recipe
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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