Which chicken is best for green curry, thighs or breasts?+
Thighs are the safer choice because they stay juicy and forgiving during simmering, while breast can dry out unless sliced thin and watched closely.
What makes green curry so bright and how do I get deep flavour?+
Use a good green curry paste made from fresh green chillies and aromatics and fry it briefly in the fat from the coconut cream before adding the rest of the milk; that releases the paste’s oils and boosts colour and aroma.
Why does my coconut milk separate in curry and how do I fix it?+
Splitting happens when coconut solids and water separate, often from over-high heat or adding cold coconut milk into a very hot pan; simmer gently, stir well and add the thicker coconut cream first to help the paste bloom evenly.
How do I reduce the heat in green curry without losing flavour?+
Balance heat by using fewer fresh chillies or milder green chillies in the paste, then layer flavour with garlic, ginger, fish sauce and a touch of palm sugar so you lose none of the curry’s character while lowering the burn.
What’s the best way to keep vegetables from making the curry watery?+
Cook vegetables that release a lot of moisture in larger pieces and add them later so they stay tender but not soggy. If the curry thins, reduce it gently or stir in a spoon of coconut cream to bring back silkiness.
Can I make this ahead or freeze it, and how do I reheat it?+
Yes. Make ahead and chill or freeze, but cool fully first; reheat gently over low heat so the curry warms through without boiling hard, which helps prevent separation and keeps the sauce glossy.
