History: Green curry developed in early 20th-century Thailand, combining the creaminess of coconut milk with green chilies and herbs. Ka-nom Jeen noodles, introduced from China and adopted locally, complement the curry’s rich flavors.
• Flavor Profile: Creamy and mildly spicy with herbal notes. The green curry combines Thai basil, lemongrass, and kaffir lime with a slight sweetness, while the soft noodles soak up the fragrant sauce for a rich, satisfying dish.