Start by dicing your chicken thighs into bite-sized pieces and chopping the zucchini and green beans. Set aside the Thai basil and lime zest for later.
In a large skillet or wok, heat the coconut oil over medium heat until it’s melted and shimmering.
Add 2-3 tablespoons of green curry paste to the skillet. Sauté for about 1-2 minutes until fragrant.
Add the diced chicken to the skillet. Cook until browned and cooked through, about 5-7 minutes.
Once the chicken is cooked, pour in the can of coconut milk. Stir well to combine.
Add the fish sauce, brown sugar, lime zest, lime juice, and white pepper. Stir to combine and let it simmer for another 5-10 minutes.
Incorporate the diced zucchini and green beans into the curry. Cook for an additional 5 minutes until the vegetables are tender.
Just before serving, stir in the Thai basil to add a lovely aromatic flair.
Serve the Thai Green Curry over a bed of fluffy white rice and enjoy!
