Fried Potatoes with Green Curry and Spinach

Thai green curry paste is one of those vivid and memorable flavors that has earned an international reputation for enlivening food. From soups to curries and stir-fries, green curry paste can add zest and aroma to vegetables, eggs, or meat or fish if you're so inclined. As with spice blends, you can quite easily find storebought green curry pastes but—just as with spice blends—I like to take just the little extra trouble and time to make my own to add that extra vibrancy and authenticity to my dishes.

Curried Spinach and Eggplant

Eggplant is, I think, often an undervalued vegetable, even though there are many ways to cook and many cuisines that feature this humble nightshade. It can be baked, fried, broiled, roasted, or grilled, and is a fine addition to soups and stews, stir-fries, casseroles, curries, salads, pasta, or it can feature in sandwiches or be stuffed for a especially satisfying main feature.