1-Getting started: Getting started with Thai Green Curry is as straightforward as it gets, and I’ll guide you through each step to make sure it’s a breeze. First, pull together all your ingredients and get them prepped this means slicing the chicken, chopping the veggies, and having everything ready to go for smooth cooking. For a fun twist, think of it like building a puzzle where each piece adds to the final picture of a tasty meal.

2-Cook curry paste: Heat 2 tablespoons of vegetable oil in a heavy skillet or pot over medium-high heat, then add the green curry paste. If you’re using jar paste, toss in the 2 large minced garlic cloves, 2 teaspoons of finely grated fresh ginger, and 1 tablespoon of lemongrass paste to amp up the flavor. Cook this mix for 2 to 3 minutes until it’s mostly dry and fragrant, which really brings out those deep, aromatic notes.

3-Add liquids and seasoning: Next, pour in 1 cup (250 ml) of low-sodium chicken or vegetable broth and 400 g (14 oz) of full-fat coconut milk, stirring well to dissolve the curry paste into a creamy base. For seasoning, if it’s jar paste, add 1 teaspoon of fish sauce and 1 teaspoon of white sugar without any salt; but if you’re using homemade paste, go for 3 teaspoons of fish sauce, 3 teaspoons of sugar, and 1/8 teaspoon of salt. Throw in the 6 torn kaffir lime leaves, mix everything together, and bring it to a simmer for that citrusy kick.

4-Cook chicken and vegetables: Add the 350 g (12 oz) of sliced, skinless boneless chicken thigh, then lower the heat to medium and let it simmer gently for 7 minutes until the chicken is cooked through. For chicken breast, keep an eye on it and adjust the time to avoid drying it out. After that, toss in the 2 sliced Japanese eggplants and cook for another 5 minutes until they’re soft and have soaked up the sauce nicely.

5-Final seasoning and finish: Taste the sauce at this point and tweak it with more fish sauce for saltiness or white sugar for sweetness to get it just right. Add the 1.5 cups of trimmed snow peas and cook for 2 more minutes so they stay crisp-tender. Finally, stir in the 16 Thai basil leaves and the juice of half a lime for a fresh finish, then serve it hot over steamed jasmine rice. Keep the sauce on the thinner side to hold onto that vibrant color and flavor it’s all about that balance. If you’re looking for more ideas on switching things up, check out our section on dietary substitutions for easy tweaks.