Green curry beans and greens

Store-bought Thai curry paste is a delicious convenience that can be further enhanced with just a few fresh ingredients. In this recipe, it’s freshened up with serrano, ginger and garlic, then simmered with coconut milk and creamy butter beans. Baby spinach gets stirred in at the end, but you can use baby kale too -- just cook it until it wilts. Serve the curry over rice or spoon it onto flour tortillas and eat it as a burrito. Use as much serrano as you’d like or remove the seeds before mincing to suit your tolerance for heat.