curry

Golden Thai Curry with Green Beans Recipe

By Joanne Bruno | April 15, 2013

curry, green beans, thai, potatoes
curry, green beans, thai, potatoes

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

 

green beans, curry, potatoes, thai, vegetarian, meatless monday, marcus samuelsson

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

Thai Green Curry Shrimp Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

shrimp

 

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


Recipes

Thai Green Curry Shrimp Recipe

By Laura Ratliff and Ryan Smith | April 10, 2012

thai-green-curry-shrimp

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

Recipes

Curry Chicken Salad Recipe

By Marcus Samuelsson | February 22, 2012

Photo: paqman

Photo: paqman

How often do you have leftover chicken that you don’t know what to do with? At those moments, a boring chicken salad may look like your only option. Not necessarily the case! Why not spice up that ordinary chicken salad with some exotic flavors and fruits?

In this Curry Chicken Salad, we’ve replaced the fatty mayo with Greek yogurt to cut the extra fat and sodium; so all that is left is the wonderful flavoring of spice and fruit. It’s so easy to make and goes well as a sandwich, served on lettuce for a full salad, or just as is! Read More

Recipes

Curried Cauliflower and Carrot Soup Recipe

By Aine Carlin | November 14, 2011

cauliflower and carrot soup

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

Recipes

Sweet Potato Coconut Curry with Chicken and Bacon Recipe

By Marla Meridith | October 14, 2011

Sweet Potato Curry

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

Recipes

Cauliflower Curry Recipe

By Aine Carlin | August 29, 2011

Photo: Aine Carlin

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.

Read More

RecipesVideos

Chicken Curry Recipe

By Marcus Samuelsson | February 16, 2011

Photographer: Adam Macchia

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

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger