Thai Restaurants Use Coconut Oil. Home Cooks Use Canola. That Is Why Yours Tastes Different.

By Savannah Ryan — The Foodie Kitchen

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Thai green curry is one of the most searched Asian recipes every month — and it is naturally seed oil free when made correctly because the original recipe uses coconut oil, not canola. The coconut oil is not just a cooking medium here — it is part of the flavour system. Browse the Asian recipes collection for more seed oil free Thai and Asian cooking, and see the coconut oil chicken curry for another coconut oil curry variation.

Why Coconut Oil Is Essential for Thai Green Curry

Thai green curry paste contains galangal, lemongrass, kaffir lime leaves, Thai basil, green chillies and shrimp paste — all of which contain fat-soluble aromatic compounds that dissolve into hot fat when the paste is fried before liquid is added. Coconut oil's medium-chain fatty acids carry these compounds with exceptional efficiency. The result is a curry where every element of the paste is present in every spoonful of sauce. Seed oil versions of the same recipe taste comparatively flat because the fat-soluble aromatics dissolve less effectively into polyunsaturated oils that are also breaking down under the same heat. According to the Weston A. Price Foundation, coconut oil's high saturated fat content — approximately 92 percent — makes it one of the most thermally stable plant-based fats available. Research on PubMed confirms coconut oil's chemical stability under cooking conditions that cause polyunsaturated seed oils to generate cytotoxic aldehydes. For the cultural context of coconut oil in Southeast Asian cooking — The Spruce Eats documents its role across Thai, Filipino, Indonesian and Malaysian cuisine.

Coconut Oil Thai Green Curry — The Recipe

Ingredients

• 700g chicken thighs or prawns — or mixed vegetables for vegan
• 2 tablespoons coconut oil
• 3 tablespoons green curry paste — check label for no seed oils
• 2 x 400ml cans full fat coconut milk
• 200ml chicken or vegetable bone broth
• 2 tablespoons fish sauce
• 1 teaspoon coconut sugar or palm sugar
• 4 kaffir lime leaves — torn
• 1 stalk lemongrass — bruised and halved
• 150g Thai aubergine, halved — or courgette
• Large handful Thai basil leaves
• 1 red chilli sliced — to serve
• Jasmine rice to serve

Method

1. Heat the coconut oil in a wok or large pan over medium-high heat until shimmering. Add the green curry paste. Fry the paste in the coconut oil for 2 full minutes — stirring continuously. The paste will darken, become fragrant and the coconut oil will take on a vivid green colour. This is the flavour foundation of the entire dish.

2. If using chicken, add the pieces now. Stir to coat in the fried paste and cook for 2 minutes until sealed.

3. Add one can of coconut milk. Stir to combine with the paste — the sauce should turn a beautiful jade green. Add the kaffir lime leaves and lemongrass. Bring to a gentle simmer.

4. Add the second can of coconut milk, the bone broth, fish sauce and coconut sugar. Stir through. Add the aubergine or vegetables.

5. Simmer uncovered for 12 to 15 minutes until the chicken is cooked through and the vegetables are tender. The sauce should coat the back of a spoon.

6. Remove the lemongrass. Taste — adjust fish sauce for salt, lime juice for acidity. Turn off the heat. Stir in the Thai basil leaves — they should wilt in the residual heat, not cook.

7. Serve immediately over jasmine rice with sliced red chilli.

🖶 Print Recipe

Thai green curry in coconut oil is the recipe that shows why the fat belongs to the cuisine. Find more authentic Asian seed oil free cooking in the Asian recipes collection. For the complete Asian seed oil free cookbook covering Thai, Chinese, Japanese and Korean cooking — Savor Asia by Savannah Ryan. More global recipes at the exotic recipes collection on Wix.

Frequently Asked Questions

Is Thai curry made with coconut oil?
Yes — authentic Thai cooking uses coconut oil as its primary cooking fat. The shift to vegetable and canola oil in Thai restaurant cooking is a modern industrial substitution. Coconut oil is the correct fat for Thai curry and produces a distinctly more aromatic and authentic result.

What makes Thai green curry green?
The green colour comes from green chillies, Thai basil, coriander and kaffir lime leaves in the curry paste. When the paste is fried in coconut oil the chlorophyll in these green ingredients turns a vivid jade colour. The second can of coconut milk lightens the colour slightly to the characteristic Thai green curry shade.

Can I make Thai green curry vegan?
Yes. Replace the chicken with mixed vegetables, tofu or chickpeas. Replace the fish sauce with soy sauce or coconut aminos. Ensure the green curry paste contains no shrimp paste — most Thai curry pastes do, so check the label or make your own. The coconut oil and coconut milk remain the same.

Why is my Thai green curry bitter?
Bitterness in green curry usually comes from burning the curry paste by using too high a heat or not enough fat. The paste should fry in coconut oil over medium-high heat — not maximum heat. If the paste begins to darken too quickly reduce the heat immediately.

Is coconut oil seed oil free?
Yes. Coconut oil is extracted from the flesh of coconuts without chemical solvents — it is a fruit oil, not a seed oil. It is approximately 92 percent saturated fat, making it one of the most thermally stable cooking fats available and one of the six ancestral fats used exclusively in The Foodie Kitchen.

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Coconut oil chicken curry. Chinese fried rice in lard. All Asian recipes.

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