Of all the Thai curries, the green curry is considered the spiciest. Maybe because it is made using fresh chillies. I like to make mine with fresh serrano peppers and Thai eggplant when they're in season. And in the late summer, both are in season. The Asian fruit longan is also in season in late July/August, if you can find it--using canned is fine too. Adding the fruit makes this dish a bit lighter for the summer. I'll make the curry paste and freeze for whenever I'm in the mood for curry. Remove the seeds from the chillies according to how spicy you like your curry. - edamame2003 <br /> <br />Pictured is my sister's green curry--she garnished with red bell pepper and Thai basil (which I didn't include in the recipe)

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