my version -- cooked with shrimp paste, thai basil, coconut milk, green chili, galangal, cumin, coriander, lemon grass, kafir leaves, lime, garlic, etc.)...
"Thai green curry is one of the best known dishes of Thai cuisine. If you love Thai food, I am sure you know Thai curries, named after the color of the curry, for examples: red curry and yellow curry. The green color in this curry comes from the main ingredient in the green curry paste, which is fresh green chilies, hence the name green curry." -- Hot Thai Kitchen
"Thai curries are best served with rice because it has a fairly neutral flavour that allows you to fully appreciate the complex taste of the curries. The rice also works as the perfect sponge to soak up the Thai curry sauce, which is often a thinner consistency than other curries.
Thai cuisine has a large number of influences from countries like China, India, Cambodia, Laos, Vietnam, Malaysia and Burma. The result is a cuisine which boasts an enticing combination of flavours, aromas and textures. The cooking often uses lots of fresh herbs and spices which create healthy and delicious dishes." -- Rafi's Spice Box