Potatoes and green beans get the spicy treatment from this Golden Thai curry sauce.

With every meal having notes of sweet, salty, tangy, spicy, bold flavor it’s not really much of a surprise that Thai is my favorite type of cuisine. After all, how could you ever get bored of something that’s so complex, with each spoonful of each dish bringing something new and intriguing to your taste buds?

This golden thai curry with green beans is no exception. It is filled with four different kinds of vegetables that are simmered in a coconut milk/penang curry paste broth, resulting in a meal that is big on flavor and on health.

Adapted from Vegetarian Times

Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well with Others

The colorful vegetarian medley.

For more vegetarian recipes from Joanne:

Goat Cheese, Strawberry and Basil Salad

Indian Spiced Chickpeas

Lemony Asparagus and Broccoli Rabe over Polenta

Cheddar Scallion Scones

This recipe, inspired by authentic ingredients from a market in Thailand, features an intoxicating green curry paste,used in a hearty, spicy meal of green curry shrimp served over fragrant jasmine rice. There is no comparison between jarred green curry and the homemade version.

The shortcut is tempting, but the second your kitchen is filled with the aroma of green chilies, coriander, ginger and lime, the jarred stuff will be the furthest thing from your mind. Plus, curry paste keeps forever in the freezer and you can cut off chunks as you need it, whether it be for a full-fledged meal or just as a topper for some steamed rice. Almost all of the ingredients can be found at the Chelsea Market here in the city, but there is also ImportFood.com for hard-to-find items.

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff

Photo: Laura Ratliff

Last year, when Laura’s intrepid traveling aunts visited Thailand and Southeast Asia, they were inspired to take Thai cooking classes. Each day of their class, they visited the local market to purchase their ingredients then returned to cook a delicious meal. One recipe that they returned with was a great green curry paste, used here in a hearty, spicy meal of green curry shrimp served over fragrant jasmine rice.

There is no comparison between jarred green curry and the homemade version. The shortcut is tempting, but the second your kitchen is filled with the aroma of green chilies, coriander, ginger and lime, the jarred stuff will be the furthest thing from your mind. Plus, curry paste keeps forever in the freezer and you can cut off chunks as you need it, whether it be for a full-fledged meal or just as a topper for some steamed rice. Read More

Soups are my go-to meal. If in doubt, I get the blender out and know that a nutritious, delicious meal is a mere blitz away. Well, there may be a little more involved than blitzing some vegetables, but none the less it remains a fairly painless process. I welcome meals that require little to no effort but still deliver when it comes to flavor and soups do this better than any dish I know of. Read More

Photo: Marla Meridith

I have been tucked away in my favorite mountain town Telluride, Colorado. After a day of hiking and taking photos of the beautiful fall foliage it is wonderful to come home this glorious curry. It is warming, soothing, and well seasoned to suit the season. You can interchangeably use pumpkin or sweet potato puree in this recipe. Which ever you prefer or have on hand would work great! As with most sauce, curry and chili recipes this tastes even better the day after cooking. When the flavors have a chance to marry a bit of magic happens. Read More

Photo: rockYOface

One pot meals are loved by all, for many reasons but the main one being exactly that: you only need ONE pot. Less dishes to clean mean more time to spend eating and sharing with friends and family, so you can enjoy what cooking is all about. This Cashew Shrimp Curry is based on simple ingredients, sustainable seafood, and the love of spices. Read More

Photo: Aine Carlin

Curries are a mainstay in my kitchen. When in doubt, I bust out a curry and all is right in my world. Hubby emphatically agrees. Whether it be a coconut curry, a tomato based one or just a simply spiced affair, curries have long been my salvation when I need something quick, tasty, and relatively painless.

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Photo: deirdren

This is the kind of recipe that is perfect for when you want a light summer dish. By using leftover roasted chicken, you’ll cut your work in half and stay even cooler since you won’t have to cook with any heat. Read More

Photographer: Adam Macchia

Kitchen Daily Video

Complex and hearty, my chicken curry is one of my favorite dishes, and it only take about 25 minutes to make. I add Asian pears for a refreshing, sweet surprise. You can make it as spicy or mild as you like. Read More

Photo: Paul Brissman

A rack of lamb is an investment, but one you will be happy you made.  The tender meat is encased in a savory miso crust, which pairs perfectly with the flavorful curry.

This dish is a combination of flavors from the east, taking its cues from Japanese ingredients and Southeast Asian curries.  Enjoy for a special weekend celebration, after all, you deserve a delicious meal.

Photo Courtesy by Paul Brissman