In a pot, add in chicken thighs, kefir lime leaves, salt and water. Bring to a boil and cook for 20 minutes until the chicken is almost cooked. Flip the chicken now and then.
Add in green beans and cook for another 10 minutes or until the green beans are fully cooked, the chicken is tender and the liquid is almost evaporated.
Add in coconut milk and sugar. Adjust seasoning if needed. Bring to a gentle simmer and cook for another few minutes. Turn the heat off. Add in Thai basil leaves and stir them in. Your Thai green curry chicken is ready to be served.