This innovative curry blends Thai green curry paste with Indian tamarind tang. The coconut milk base provides richness while tamarind cuts through it. Indian versions might include paneer or potatoes instead of traditional Thai proteins. The "green" color comes from fresh coriander and green chilies. Some chefs add lemongrass for authentic Thai aroma. Urban restaurants serve it with jasmine rice or appams. The dish represents how Southeast Asian flavors are being adapted to Indian vegetarian preferences. Nutritionists appreciate the medium-chain triglycerides from coconut. Perfect for introducing global flavors to cautious eaters.