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Thai Food at Home with Jet Tila

Nov 27, 2025 44 Comments



“Laura in the Kitchen” featuring guest Jet Tila | Green Curry, Thai Basil Chicken Pasta, and Pineapple Coconut Colada | Thai Food At Home | ThaiTradeUSA

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Thai Green Curry Chicken
Active Work time is 15 minutes. Total preparation time is 1 hour.
4 Tbsp (60g) Green Curry Paste (50g aromatic base, 10 Thai chiles, coriander leaves, 10g shrimp paste)
6-8 (2g) Kaffir Lime Leaves, sliced very thin
4 Cups (960g) Coconut milk
1 ½ – 2 Lbs. Chicken Breast, thin sliced.
½ cup (30g) Thai Sweet Basil (Whole with stems, about 5 stems)
4 tsp (20g) Fish Sauce
2 tsp (10g) Palm Sugar or brown sugar
1 Tbsp (15g) Tamarind Paste
1 15 oz can (425g) Baby corn, drained
1 medium (120g) Japanese eggplant, sliced
½ small (100g) Brown Onion (thin sliced)
½ (70g) Red Bell Pepper, sliced to garnish

Heat a wide deep skillet to medium high, allow to heat for about 1 minute. Stir in 3-5 tablespoons of the thick coconut cream from the top of the cans, curry paste, and lime leaves. Stir-fry for about 3 minutes until paste starts to brown and is very fragrant.

Stir in remaining coconut milk into curry paste. Deglaze and scrape the bottom of the pot. Increase heat to high until boiling and add basil leaves and carrots. Allow to boil for about 5 to 10 minutes or until reduces about 1/4.

Reduce to simmer. Add chicken, onion, fish sauce, tamarind, and sugar. Add eggplant and baby corn. Let simmer for about 20 minutes or until chicken and vegetables are cooked through. Taste and adjust with fish sauce, sugar, and tamarind paste if needed.

Garnish with Bell Peppers.

Serve with “Hom Mali Rice” – Thai Jasmine Rice or Rice Berry Rice

Thai Basil Chicken Pasta (Thai Bolognese)
1lb of Ground Chicken (not ground chicken breast, too dry)
3 Tbsp of Neutral Oil
1 Small Yellow Onion, minced
3 Cloves of Garlic, sliced
1 Large (or 2 smaller) Carrot, peeled and diced
1/2 of a Red Bell Pepper
5oz of Button Mushrooms, sliced
1/2 pint of Cherry or Grape Tomatoes, halved
2 Thai Chiles
3/4 cup of Chicken Stock
3 Tbsp of Soy Sauce
2 Tbsp of Oyster Sauce
1 Tbsp of Fish Sauce
1 1/2 Tbsp of Palm Sugar
Thai Basil
10oz of Pappardelle or Fettuccini
Salt to taste

1) Fill a large pot with water, add a generous pinch of salt and bring to a boil.

2) In a large skillet or shallow dutch oven (make sure it’s big enough to hold everything including the pasta) add 1tbsp of the oil, get it nice and hot, then add the ground chicken along with a pinch of salt and cook until fully cooked through and lightly browned, remove to a plate and set aside.

3) In the same skillet, add the remaining oil along with the onions, tomatoes, chilies and garlic, cook about 2 minutes, then add the bell peppers, carrot and mushrooms, sautee about 5-7 minutes on medium heat until they begin to soften, meanwhile, in a separate bowl, whisk together 1/2 cup of chicken stock, oyster sauce, soy, fish sauce and the palm sugar (cut the palm sugar into small pieces and it will dissolve in the hot skillet) set aside.

4) At this point, add the pasta to the salted boiling water, cook according to package instructions. Deglaze the veggie mixture with 1/4 cup of the chicken stock, cook for about 30 seconds, add the cooked chicken along with the sauce in your skillet with the veggies, cook on medium low for the same amount of the time the pasta needs to cook (take it out a minute shy of al dente so you can cook it with the sauce for the last minute)

5) Add the basil to the sauce, drain the pasta (reserve about 1/2 cup of the starchy cooking water) add it to the sauce along with a splash of the pasta water, cook on medium high heat for a minute or two or until the pasta becomes glossy and the sauce thickens and adheres to the pasta. Serve right away!

Thai Pineapple Coconut Colada
2 cups coconut milk
2 cups pineapple juice
3-4 cups ice
4 oz Malibu Rum
pineapple wedge for garnish
maraschino cherries

Open the coconut milk and stir, it will be slightly separated in the can stir it together. Pour 2 cups of the coconut milk into the blender.

Add in the pineapple juice and rum. Add about 3 cups of ice to the blender. Blend for 20-30 seconds until ice is blended. If watery, add more ice to get desired consistency.

Pour into two glasses and enjoy! Garnish with cherries and pineapple wedges as desired.

source

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About the Author: Marvellous Recipes

44 Comments

  14. this video is everything to me. I'm not Thai, but my best friend is Thai. She taught me about all of the Thai ingredients. I'm Vietnamese, so I already use a lot of the same things. Cant say enough about the important of fish sauce. I dont think you can go to any Asian household and they dont have at least 1 bottle of fish sauce. One thing I notice that Jet was using coconut milk for dessert to cook. In my experience, coconut milk for dessert does not have the same thick coconut cream on top like when you buy regular coconut milk cans.

    Reply

  15. I am Thai and have my own Thai restaurants in Bangkok, Thailand.
    If this menu is Thai Greeg curry (Kang Kewa Wan).
    Actually, we don't put onion, baby corn. It is not our traditional vegetable.
    And no, we don't put tamarind. This curry should have 3 flavour follow by this 1) Sweet 2) a bit salty and 3) spicy.
    Not sour.

    The meaning of this menu "Kang Keaw Wan"
    Kang = Soup
    Keaw = Green coulur
    Wan = Sweet.

    Reply

  17. Amazing! I love how both Laura & Jet came together! Learned so much…💙💛💙💛💙💛💙💛💙🥰🥰🥰🥰🥰🥰🥰🥰🤩😍💣🔥

    Reply

  30. One of the best green curry recipe ever. The technique of correctly using the coconut fat first to sauté the curry paste and using Thai basil since the beginning made all the difference. I have been trying to make green curry from so long but none of my recipes have ever worked out so well. This just made my house smell like a Thai restaurant. Thank you Laura and Jet Tila for bringing this recipe and technique to us. ❤️

    Reply

  33. I really like this video, having other chefs make classic dishes from their culture while allowing us to follow along. Also the fusion with Italian cooking. I learned something new, and enjoyed your guys interaction. Hope you can have other chefs that you know do the same thing.

    Reply

  34. I watched this with a smile on my face! Not kidding. Two of my absolute favorite types of food after Mexican of course. Thai and Italian are my loves!! This was so much fun to watch. Please do more! 🥢🍝

    Reply

  35. Ok, I was a little skeptical about this format at first, but I ended up loving it! You never know what to expect from these "celebrity chefs," but Chef Tila is so kind and humble. He's a great teacher and also very respectful. And Laura was delightful, as always. Her skin looks so beautiful and glowing!

    Reply

  41. Honestly loveeeee this!!! I’ve been watching you for years like years haha way back when you were still cooking on the back stove without the front stove yet. Lol Sooo I’m very happy to see some very authentic Asian ingredients & brands in your kitchen. I love how much you embrace sooooo many cultures and have always recreated your own version of a lot of Asian dishes as well as many other cultures! Love you, Laura!!!

    Reply

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