The Secret to Authentic Thai Green Curry at Home

1 can (13.5 oz) full fat coconut milk, unshaken

2–3 tbsp green curry paste (adjust for spice level)

1 lb boneless skinless chicken thighs, cut into bite-sized pieces

1 cup chicken broth (or vegetable broth for veggie version)

1 tbsp fish sauce (or soy sauce/vegan fish sauce)

1 tbsp palm sugar or coconut sugar

1 cup mixed vegetables (green beans, Thai eggplant, zucchini, red bell pepper, or snow peas)

A handful of fresh Thai basil leaves

1 fresh red chili, thinly sliced (optional garnish)

Steamed jasmine rice or brown rice, to serve

Crack the Coconut Milk: Scoop the thick coconut cream from the top of the can into a wok or saucepan over medium heat. Let it bubble until the oil separates—this gives you that glossy, rich curry sauce.

Fry the Curry Paste: Add your green curry paste and stir-fry in the coconut oil for 2–3 minutes until insanely fragrant. This is where the magic starts.

Cook the Chicken: Toss in chicken thighs and stir until lightly browned and coated in the paste.

Build the Sauce: Pour in the remaining coconut milk and chicken broth. Bring to a gentle simmer (medium heat, not boiling).

Season: Stir in fish sauce and palm sugar. Taste—does it need more salt? More coconut sugar? Balance is everything.

Add Veggies: Toss in green beans, zucchini, or Thai eggplant. Cook 3–5 minutes until tender-crisp.

Finish: Turn off heat, stir in fresh Thai basil leaves, and squeeze in a splash of fresh lime juice for brightness.

Serve: Ladle over steamed jasmine rice or brown rice. Garnish with fresh cilantro and red chili slices if you like things extra spicy.