Green Curry

Yes. Make the curry paste up to 5 days ahead and refrigerate in an airtight container. Cook the curry completely and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened. Do not microwave, which can cause the coconut milk to break.

Jalapeños, serranos, or green habaneros work as substitutes. You can also use 1–2 teaspoons of green chili paste or 1 tablespoon of finely minced green Thai chili from a jar (not the vinegared kind). The heat and flavor will be slightly different, but the dish will still be delicious.

Boiling the curry instead of simmering it gently. High heat causes the coconut milk to separate and break, making the sauce look curdled and losing the silky texture. Keep the heat at medium or low, and you should see gentle, lazy bubbles at the surface.

Yes, if fresh ingredients are unavailable. Use 3–4 tablespoons canned green curry paste instead of making your own. Fry it in oil for 1 minute, then proceed as directed. The flavor will be less fresh and herbal, but still good.

Jasmine rice is the classic pairing. Sticky rice, steamed rice, or rice noodles also work. A simple cucumber salad or green papaya salad provides cooling contrast. Serve with lime wedges and extra basil on the side.

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened. The curry flavors will actually deepen after a day in the refrigerator.