Chilli Kale Matcha Vegan Thai Curry

When Bluebird Tea Co. sent us their Chilli Kale Matcha powder we weren’t entirely sure what to make of it. It’s the ultimate health food matcha combo, in fact it could be described as a super-super food. We’ve been adding it to smoothies which was fine but wanted to experiment a bit with it. When Becca’s husband tried it (we like to force our husbands to try tea sometimes) the first thing he said was “it tastes like a Thai soup” and this idea was born. Follow our recipe to make a green Thai curry paste to use with your favourite recipe or use ours!


Chilli Kale Matcha Thai Curry Paste

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 teaspoons Bluebird Tea Co. Chilli kale matcha powder
  • 2 cloves of garlic
  • Thumb sized piece of ginger
  • 1 large green chilli
  • 1/2 a cup (or one bunch) of coriander
  • 2 tablespoons of oil
  • 1 lime
  • 2 tablespoons of soy sauce (we used reduced salt)


  1. Peel and roughly chop the garlic, chilli and ginger and place in a food processor
  2. Add in the oil, soy sauce and juice from the lime.
  3. Mix the matcha powder with approximately the same amount of water to create a paste and add to mixture along with the coriander.
  4. Blitz in the food processor and place in a jar to keep in the fridge for up to 24 hours or use straight away. Follow the steps below for our go-to vegan green Thai curry recipe. You can add in any veg you like (mushrooms work well too!) or even chicken for a non-vegan version. —————–>
  5. To make the curry we added a little oil to the pan and cooked the paste for a couple of minutes to heat up the spices. Pour in two 400g cans of coconut milk and stir until combined. Bring to the boil and then leave to simmer.
  6. Stir in 100g of kale, a fresh chopped green chilli and one butternut squash chopped into 2cm sized chunks and roasted in the over for 30-40mins with a little oil.
  7. Stir-fry chopped tofu in a separate pan for 6-10mins stirring until browned and crispy on all sides.
  8.  Serve with a wedge of lime and chopped peanuts sprinkled on top.

The great thing about this curry is you can add as much or as little chilli to the paste and curry as you want. If you don’t like any spice at all you can skip the fresh chilli altogether and just rely on the spice in the matcha powder.

The matcha adds a smoothness to Thai curry and is full of antioxidants for an extra boost of healthy goodness. Would you ever consider adding matcha to your curry? Let us know your favourite veg combos too!

Becca & Kate


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