Jet Tila's Thai Green Curry

Ingredients

• 3 tablespoons Thai Green Curry Paste (Thai‑made, good quality brand)
• 2 cans Coconut Milk (Full‑fat, 13.5 oz each; use top cream for frying, rest for sauce)
• 1.5 pounds Chicken Thighs (Boneless, skinless, cut into ¼‑½ inch strips)
• 2 pieces Sweet Potatoes (Medium, peeled and diced ¾‑inch cubes)
• 1 piece Red Bell Pepper (Cut into batonettes then dice for garnish)
• 1 medium Onion (Leone cut (thin angled slices))
• 6 leaves Kaffir Lime Leaves (Chiffonade for cooking and garnish; can be frozen)
• 1/4 cup Thai Basil Leaves (Whole leaves for garnish)
• 2 tablespoons Fish Sauce (Provides salty umami)
• 1 teaspoon Palm Sugar (Balances heat; brown sugar works too)
• 1 teaspoon Tamarind Paste (Adds subtle sourness)
• 2 tablespoons Vegetable Oil (Neutral oil for frying (canola or grapeseed))
• 2 cups Jasmine Rice (Uncooked; serves as base)

Instructions

1. Prepare All Ingredients

   Peel and dice the sweet potatoes into ¾‑inch cubes. Slice the onion using the leone technique. Chiffonade the kaffir lime leaves. Cut the bell pepper into batonettes then dice. Trim the chicken thighs and cut into ¼‑½ inch strips. Measure out curry paste, coconut milk, fish sauce, palm sugar, tamarind, and oil.

   Time: PT15M

2. Fry Curry Paste in Coconut Cream

   Heat the saucepan over medium heat. Add 2 Tbsp vegetable oil and 2 Tbsp coconut cream (the thick top layer). Stir, then add 3 Tbsp green curry paste and fry, stirring constantly, until the mixture becomes fragrant and the oil begins to separate from the paste.

   Time: PT4M

   Temperature: Medium

3. Add Coconut Milk and Bring to a Simmer

   Pour the remaining coconut milk (both cans) into the pan, stirring to combine. Bring the mixture to a gentle boil, then lower to a simmer.

   Time: PT5M

   Temperature: Medium‑high

4. Cook Sweet Potatoes

   Add the diced sweet potatoes to the simmering sauce. Continue to simmer, uncovered, until the potatoes are just tender (about 10 minutes).

   Time: PT10M

   Temperature: Low simmer

5. Poach the Chicken

   Add the chicken strips to the pot. Simmer gently for 7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

   Time: PT7M

   Temperature: Low simmer

6. Finish with Bell Pepper

   Turn off the heat and immediately add the bell‑pepper batonettes. Let residual heat finish cooking the peppers (about 2 minutes).

   Time: PT2M

7. Season the Curry (Yum Balance)

   Stir in 2 Tbsp fish sauce, 1 tsp palm sugar, and 1 tsp tamarind paste. Taste and adjust salt, sweetness, or heat as needed.

   Time: PT2M

8. Garnish and Serve

   Garnish the curry with the remaining chiffonade kaffir lime leaves and whole Thai basil leaves. Serve hot over steamed jasmine rice.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Thai Green Curry Paste: homemade green curry paste
• Instead of Coconut Milk: coconut cream
• Instead of Chicken Thighs: chicken breast, tofu
• Instead of Sweet Potatoes: regular potatoes
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Onion: shallot
• Instead of Kaffir Lime Leaves: lime zest
• Instead of Thai Basil Leaves: holy basil, regular basil
• Instead of Fish Sauce: soy sauce + lime juice
• Instead of Palm Sugar: brown sugar, honey
• Instead of Tamarind Paste: lime juice
• Instead of Vegetable Oil: any neutral oil
• Instead of Jasmine Rice: basmati rice, cauliflower rice

Equipment Needed

• Cutting Board
• Chef's Knife
• Paring Knife or Kitchen Scissors (optional)
• Large Saucepan or Pot
• Wooden Spoon or Spatula
• Measuring Spoons
• Rice Cooker or Medium Saucepan
• Ladle (optional)

Critical Steps — Do Not Skip

• Frying the green curry paste in coconut cream to release essential oils.
• Simmering the coconut milk until it reduces and thickens.
• Cooking the chicken until it reaches safe internal temperature.
• Balancing the five Thai flavors (hot, sour, salty, sweet, savory) at the end.

Chef Tips from the Video

• Use the thick coconut cream (the top layer) as a frying medium – it adds richness and helps extract flavors from the paste.
• Never shake the coconut milk can before opening; the cream will settle and give you a better texture.
• Chiffonade kaffir lime leaves thinly so they release aroma without a tough bite.
• Pat chicken dry before cutting to avoid excess water in the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Prepare the curry sauce (without sweet potatoes and chicken) up to step 3; refrigerate and reheat later.
• Cook jasmine rice ahead of time and re‑steam before serving.
• The dish reheats well in a skillet over medium heat; add a splash of coconut milk if it looks dry.

Frequently Asked Questions