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I spent some time in SE Asia as a kid and I've cooked Asian food all of my adult life. I cook a lot of Thai food, sometimes on a daily basis.
First, if that's legitimate saffron, thank your son for that alone. That's a huge quantity. It's not something I'd use in Thai cooking but more something I'd use in Spanish or Italian cuisine. Good stuff...
Thai cooking tends to use fresh ingredients far more than dried ones. The galanga, lemongrass and kaffir lime leaves would always be used in their fresh forms and should be readily available to you.
If the "Chilli" powder is ground, dried red chilies, it has some use, as do the whole red chilies. Far more prevalent would be fresh, Thai chilies. The curry powder could be green or yellow (it's hard to tell from the photo) and it doesn't have much use. If it's yellow (Madras) it can be used for Singapore street noodles (which have nothing to do with Singapore..) The pepper will be ground white pepper, hopefully of a Thai variety and is useful. The curcuma is probably turmeric, which is useful (mainly for color) but it doesn't look as intensely colored as what I'm used to. Fresh turmeric would be better. The coriander seed is useful, the star anise and cinnamon not so much, although they have other uses.
As for green curry, or any curry, you can make it with a powder, a paste, or from scratch. I never use powder. You shouldn't either. The canned pastes that are available are not as bad, use them in a pinch if you want to whip something up quick and you're willing to trade flavor for convenience. If you want the real curry, make it from scratch. You'll need fresh galangal, lemongrass, coriander root, green chili peppers, shallots and a kaffir lime. You'll also need shrimp paste, garlic and cumin. It's the hottest of all of the curries, blistering hot if it's made authentically.
I'd suggest you buy a few Thai cookbooks, if you want to explore that cuisine. A couple I like are Pok Pok, by Andy Ricker and Thailand: The Beautiful Cookbook. Pok Pok is readily available about anywhere, even in libraries; Thailand: The Beautiful Cookbook is out of print and a little tougher to obtain. It's also the more voluminous of the two, which makes it my favorite.
Real Thai food is vastly better than what you get in Thai restaurants in the US. If you have any questions, let me know if I can help.
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