Most, (if not all), curry recipes both here and on other sites call fro either green or red chillies.
But which ones, there are literally hundres of fifferent ones to choose from,the small packs as sold in supermarkets or do I need to go to an Indian breengrocer/supermarket?
TC

I use the large Dutch green chillis widely availiable in the supermarket,the majority of the heat is in the membrane and the seeds so I deseed them first too but generally these are pretty mild and a good all rounder.
Be carefull of the really thin small thai chillis they are super hot,and can ruin a dish or a base sauce, guess it all depends how hot you like it.