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Thai Green Curry with Chicken and Sugary Food Potato
RECIPE COURTESY OF JET TILA
Total: 35 min
Active: 35 minutes
Yield: 4 portions
6 cups (1.4 liters) full-fat coconut milk, with 4 tablespoons of the cream separated out
2 tablespoons vegetable or canola oil
4 to 6 tablespoons (60 to 90 grams) green curry paste
1 (700 grams) sweet potato, peeled and cut into 1-inch (2 1/2- centimeter) dice
1 little yellow onion, very finely sliced
1/2 cup (20 grams) roughly sliced, whole with stems, Thai sweet basil
8 magrut lime leaves, sliced really thin
1 1/2 pounds (700 grams) chicken thighs, patted dry and sliced into bite-size pieces
2 teaspoons fish sauce
1 teaspoon sugar
1/8 teaspoon tamarind paste
1 red bell pepper, middle part sliced, top and bottom diced for garnish
Prepared jasmine rice, for serving
In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then include the oil. When the cream starts to sizzle, stir the curry paste into the cream like constructing a roux. Stir-fry the paste for about 1 minute, till the paste starts to thicken, dry out and end up being aromatic. If the curry begins to sputter, add a percentage of coconut milk and/or oil to keep the paste moving. Prepare the paste up until it has the consistency of peanut butter.
Stir the sweet potato cubes, onion, basil, half of the lime leaves and staying coconut milk into the curry paste. Increase the heat to high up until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or up until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
Include the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and switch off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.
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Jet Tila's Thai Green Curry|In the Kitchen Area with Jet Tila|Food Network