Chicken Curry with Matcha Tea
Chicken curry with matcha tea - Asia style green vitamin pot
Healthy, because
Even smarter
Nutritional values
Due to the processing of whole tea leaves, matcha tea scores with a high content of valuable ingredients, especially with many cell-protecting antioxidants. Get fit through spring with these immune boosters: Sugar snap peas provide a great defense combo of vitamin C and zinc.
Vegetarians replace the fish sauce in this aromatic curry with soy sauce. Also be careful with the curry paste: not every variety is vegetarian, take a look at the ingredients list!
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 138.8 mg | (17,350 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.1 mg | (184 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 48.8 μg | (16 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 36.4 mg | (38 %) | ||
| Potassium | 649 mg | (16 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 4.5 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 363.8 mg | |||
| Cholesterol | 77.5 mg |
Ingredients
- Ingredients
- 1 oz green Curry paste (2 Tablespoons)
- 2007 ozs Coconut milk
- 9 ozs Vegetable broth
- 2 Tbsps Lime juice
- 1 tsp Fish sauce
- 2 tsps Matcha tea powder
- 18 ozs Chicken breasts
- 12 ozs Snow peas
- 34 ozs Bok Choy
- 1 Tbsp Coconut oil
- 1 bunch cilantro
- 1 organic lime
Preparation steps
Sauté curry paste in a saucepan over medium heat, stirring, for 2-3 minutes. Add coconut milk and broth and bring to a boil over medium heat. Season with lime juice and fish sauce, add tea powder and stir in.
Rinse chicken breast fillet, pat dry, and cut into strips. Clean sugar snap peas and bok choy, wash, and cut into pieces. Heat oil in a large frying pan or wok. Sear the meat in it on all sides for about 5 minutes over medium heat until lightly browned.
Add vegetables and steam for another 5 minutes. Bring curry sauce to a boil, add to meat and mix.
Wash the coriander, shake dry, and pluck the leaves. Rinse lime and cut into wedges. Arrange chicken curry in bowls, sprinkle with cilantro, sprinkle with pepper, and garnish with lime wedges.
