Comparing Green Curry across three restaurants — an honest verdict

I ate Green Curry at three different restaurants in the same week to compare. The results were illuminating. The use of Thai basil varied significantly — only one got it right. The fragrant and herbaceous profile should be consistent but interpretation differs widely.

Thai cooking philosophy balances four key flavour profiles in every dish. The best version came from a traditional home kitchen, which felt authentic. fresh coconut water was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Green Curry is larger than you'd think.