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
For more vegetarian recipes from Joanne: