Thai green curry is typically thinner, spicier, and made with fresh green chillies and Thai basil, giving it a sharper, more herbaceous flavour, while Panang curry is thicker, creamier, and milder due to a higher ratio of coconut milk to curry paste. Both curries share a similar base of aromatic ingredients like lemongrass and galangal, but the finished dishes taste quite different because of how the paste and coconut milk are balanced. Trying both side by side is a good way to appreciate the range within Thai curry cooking.