Traditional versus modern Green Curry — which wins?

I've now had Green Curry prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises galangal in the way Thai cooking philosophy balances four key flavour profiles in every dish. The balanced between sweet, sour, salty, and spicy character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family restaurant context for the traditional version adds meaning that plating alone can't provide. fresh coconut water with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.