People here (in New York) keep asking me which curry is less spicy or which curry is the spiciest. Honestly, I can’t tell the difference between spices because I eat spicy food all the time. According to my grandparents, green curry is spicier than red curry. I like to serve my green curry with rice noodle that Thai people call “Kanom Jean”.  It’s very easy to find green curry paste from any Asian grocer nowadays. The crucial part is the beginning when the curry paste needs to be stirred initially in hot oil and then adding any kind of meat (the most popular is chicken, pork and beef). Stir meat and curry paste until the meat is cooked half way. Add fish sauce and coconut milk to keep the meat soft and a little bit of sugar. You can add any vegetables you like, but can’t forget basil (try to add it at the very end to keep the fresh colour). The most common addition is bamboo shoot. It’s best when it’s hot.