1-Getting Thai green curry right is all about following simple steps that build layers of flavor. Start by prepping your ingredients chop the chicken thigh slices into bite-sized pieces, slice the Japanese eggplants, and trim the snow peas to keep things organized. This prep work makes the cooking process smooth and fun, even on a hectic weeknight.

2-Heat 2 tablespoons of vegetable oil in a pan over medium-high heat, then add the green curry paste, minced garlic, grated ginger, and lemongrass paste. Fry this mixture for 2 to 3 minutes until the moisture evaporates, releasing those amazing aromas. Once fragrant, pour in 1 cup of low-sodium broth and 400 grams of full-fat coconut milk to dissolve the paste and create a creamy base.

3-Next, season with 1 to 3 teaspoons each of fish sauce and white sugar, plus the 1/8 teaspoon of salt if needed, and toss in the 6 kaffir lime leaves for extra zest. Add the 350 grams of chicken and simmer for 7 minutes until it’s cooked through. Then, stir in the sliced Japanese eggplants for 5 minutes, followed by the 1.5 cups of snow peas for just 2 minutes to keep them crisp.

4-Finally, mix in the 16 Thai basil leaves and juice from half a lime to brighten the flavors and maintain that vibrant green color. Avoid prolonged simmering at this stage to keep everything fresh. Serve hot over steamed jasmine rice, garnished with crispy fried shallots, extra Thai basil or cilantro, and optional sliced chilies for a pop of heat.