We stayed in this villa in Koh Samui, Thailand, with a cook we called Mrs. Dao.

She prepared an American breakfast for us in the mornings. When we went out, she cleaned our room. And when we returned, she made dinner quickly.

I don’t know if it was crack, but we requested her green curry night after night until we left.

When we arrived at the next villa, Mrs. Dao’s green curry was nowhere near as good.

It would be nice to say that this is her recipe.

It’s not. I couldn’t find her crack-filled super secret recipe.

It is complete and 100 percent inspired by her.


4 ounces rice noodles

Canola oil, one tablespoon

Cut into 1-inch pieces 1 1/2 pounds of skinless, boneless chicken thighs

To taste, add Kosher Salt and freshly ground Black Pepper

Three cloves garlic, minced

One onion, diced

Green curry paste, three tablespoons

Freshly grated Ginger, 1 Tablespoon

2 1/2 cups chicken stock

Can of coconut milk, 13.5 oz

Snow peas, 3 cups, sliced

Green onions thinly sliced

Fresh cilantro leaves chopped to 1/4 cup

Freshly squeezed lime juice, two tablespoons


Prepare rice noodles as directed on the package.

Heat the canola oil over medium heat in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken, onion, and garlic to a stockpot, and cook until golden brown, approximately 3-5 minutes.

Stir in Ginger and green curry paste until fragrant (about 1 minute).

Stir in coconut milk and chicken stock. Bring to a rolling boil, reduce heat, and simmer, uncovered and stirring occasionally, for 10-15 minutes.

Add snow peas and green onions. Season with lime juice, salt, and pepper to taste.

Serve immediately with rice noodles.

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