Jet Tila’s Thai Green Curry | In the Kitchen with Jet Tila | Food Network

Jet's Green Curry has an explosion of mouthwatering tastes with every bite!
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Green Curry with Chicken and Sugary Food Potato
Level: Easy
Total: 35 min
Active: 35 minutes
Yield: 4 portions


6 cups (1.4 liters) full-fat , 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 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

Jet Tila's Thai Green Curry | In the Kitchen with Jet Tila | Food Network

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About the Author: Yvette Cook


  1. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  2. Let’s see if Jet can make a good enough curry for Uncle Roger. I remember he enjoyed the pho video.

    1. Using store bought curry paste, and a sad-looking sweet potato? Haaaiiiyaaaa …

    2. @PhantomObserver also, store bought paste means no pounding. And we know Uncle Roger loves pounding. Sorry children…

  3. You are great. I’ve cooked Thai food for years, but you make it understandable

  4. Love that Jet always goes the extra mile to teach you tons of useful things along with the recipe itself.

  5. Can’t wait to try this curry! We make your panang curry often and it’s amazing!

  6. Anyone else on a Jet Tila binge? Because I really enjoy watching this guy.

  7. TY Chef Jet! It’s so awesome to have you educating us via videos! Your videos are always so educational and help all understand how and why each of the ingredients are used and why in certain orders to achieve the best finished meal

  8. My friend just asked me what I was getting so excited about watching. I spent a lot of the early pandemic teaching myself Thai cooking off of the internet. I’ve been pretty pleased with my results, but this video OMG is going to take it to a new level. I can’t wait to try your coconu t cream “roux” method as well as poaching the chicken and cooking the peppers in the curry sauce. I can almost taste it already. Thank you so much for sharing, you are too generous.

  9. I would pay good money to have a week or two of just his cooking 3 meals a day. Not going to happen, but a guy can dream, right? ^-^

  10. Jet, i believe you are the new Alton Brown. I love how you explain things. It’s the reason i liked good eats so much. Explain why things are, so we can learn.

    I view both Jet and Alton as born teachers. They just can’t seem to not educate, while they entertain! ^-^

    Keep rocking the free world, Jet! mm/

  11. Jet is just the best, something about his show is so soothing.
    No loud annoying music in the back or over reacting

  12. The way I always explain Chicken thigh vs chicken breast is this way. Thighs are the Ground 80/20 beef and Breasts are the 93/7 ground.” Breasts work better when treated more like steaks with cooking in sauces, braising, etc because there is extra liquid and fats to help them cook. Do not exceed that 165 F internal or they will get dry even in a sauce. Don’t pull them at 165 or they will continue to cook to almost 170F. Pull Breasts at 161-163F. Thighs, however, taste better closer to a 200 F internal temp as they have more internal fat and juices to expand. Having that extra fat, that absorbs back in, allows them to have that extra fat as, to borrow from Sam The Cooking Guy I tend to enjoy “Fat means flavor”. Depending on your type of cooking style typically sends you one way or the other for thigh vs breast but it is good to know how to treat them. Sorry, the only use thighs and only use breast thing always irk me a little bit. They both have very valid uses in different dishes. But I understand if you tend to cook in a specific trend all the time as well. No I am not a certified chef, but have taught myself over the last 10 years how to cook. I still have much to learn hahaha

    Thank you for the informational video Jet. I have never made a full curry before, but always wanted to. I guess this will be my weekend challenge.

  13. Would it be easier to mix the coconut cream and curry paste before adding to the pan? You would get a korevthorough blend.

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