Which chicken cut is best, thighs or breast?+
Use boneless skinless chicken thighs for the most forgiving result, they stay juicy when simmered and tolerate longer gentle cooking; use breast only if you add it near the end so it does not dry out.
Can I use store bought red curry paste and how do I make it taste fresh?+
Yup a good jar paste saves time; fry or “bloom” it in a little oil with garlic, ginger or lemongrass for 30–60 seconds before adding coconut milk to release its aromatics and deepen the flavour.
Why does my curry split or the coconut milk go grainy, and how do I stop it?+
Splitting usually happens if the sauce is boiled too hard or the fat separates; keep the curry at a gentle simmer, add thinner coconut milk later, and reduce the heat if you see separation - stirring in a spoonful of full fat coconut milk or lowering the heat will often rescue it.
My curry is too thin or too thick how do I fix the texture?+
If it’s too thin simmer uncovered a little to reduce it, or stir in a small cornstarch slurry to thicken; if it’s too thick loosen it with a splash of chicken stock or more coconut milk until you reach the texture you like.
How do I get the right balance of salt, heat, sweet and sour?+
Taste as you go and build layers: fish sauce for salt/umami, palm or brown sugar for sweetness and lime juice or kaffir lime for brightness. Adjust tiny amounts at a time until salty, sweet and sour sit in harmony with the heat from the paste.
What vegetables work best and when should I add them?+
Use vegetables that hold their shape like peppers, aubergine or bamboo shoots; add firmer veg earlier in the simmer so they soften through and add delicate herbs or leafy greens at the end so they stay bright and fresh.
