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