I want curry all the time right now. I think I’ve said that at least 6 times on the blog in the last week, but I’m serious. Who cares about anything else when there’s curry to eat. I’ve gone out to get curry, my friend Vanessa made me curry, and now I’ve made curry myself. What’s cool about this dish is if you want to make it in under 15 minutes, all you have to do is swap the beef out for shrimp and just remove the broccoli since it doesn’t cook through as quickly. Boom, easy quick meal. No complaining about food taking long. Because complaining is gross. Nobody likes a complainer, unless I’m doing the complaining, then it’s totally fine. Wait, what?

Crap, you know what I haven’t done in quite sometime. Given you a wedding update!! I’ve been writing a book, buying a house, trying to figure out what the f*ck to put in the house, feeling broke from buying a house, going on book tour, oh yeah…and planning a wedding? Sh*t, I need to get on it.

Here’s what we do know:

  1. We are getting married in Montego Bay, Jamaica in spring
  2. We booked the hotel we are staying at and we’ve sent out invitations via email.  No paper invitations  for us. Pretty sure 2 out of 80 people have booked it. Killing it, friends, you’re killing it.
  3. Brian will have 9 groomsmen and I will have 5 or 6 or 4 bridesmaids? I still haven’t even asked all of mine. Dammit, Juli. One bridesmaid got knocked up on me and will have a child hooked to her boob that month, so she won’t be making it. Selfish.
  4. I have a wedding dress. Wellllll, I pick it up next week in LA. I still need a veil though.
  5. Also, I bought a dress a while ago because I found one I loved and now I need to sell it since I found the one I will actually be wearing. Where the hell do I do that? Teach me stuff.

Here’s what we don’t know:

  1. Colors. Who the hell wants to choose colors? Not me. So I think I’m going to tell my girls that they can get a taupe, mauve or blush dress. Short or long. I plan on giving them dresses to choose from or they can choose whatever they want. We are going to be tipsy, in Jamaica, on the beach…I absolutely do not care what they wear. They’re trustworthy humans. Oh crap, I have a bridesman too to think about.
  2. Flowers. I could give a crap about flowers. Flowers die. I don’t want my love to. So I do not care about them. Isn’t that a charming analogy?
  3. Flights. Sh*t, we need to book that.
  4. My hair and makeup. They have a person who does it there, but that’s nerve racking to me. I need to figure that out. I also want extensions. Just the clip in ones. I want so much hair that Brian can’t find me face when he pulls my veil up. Ok, maybe a little less than that.
  5. Should I have a bachelorette party? Brian already had his bachelor party. He’s on top of his sh*t. I just feel bad asking my girlfriends to do anything that costs money when I’m already asking them to go to Jamaica. Tell me what to do.
  6. Everything else. I need to check in with my travel agent. I need to get on top of my sh*t.

I’m exhausted from thinking about wedding planning. Let’s just eat curry instead.

PaleOMG Red Thai Beef Curry

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Red Thai Beef Curry

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3.8 from 5 reviews

  • Yield: 4 1x


  • 2 tablespoons ghee
  • 1 pound flank steak, thinly sliced
  • a couple pinches of salt
  • 3 minced garlic cloves
  • 1/2 medium yellow onion, diced
  • 2 teaspoons grated fresh ginger
  • 2 (14 ounce) cans of coconut milk
  • 2 tablespoons red curry paste
  • 1 teaspoon fish sauce
  • 1 tablespoon coconut aminos
  • 1 red bell pepper, sliced
  • 1 head of broccoli, cut into florets
  • 1 cup sliced mushrooms
  • 1 lemongrass stalk
  • 2 lime leaves

For garnish


  1. If you are making cauliflower rice, make that first.
  2. Place a wok or large saute pan over medium heat. Add ghee and thinly sliced flank steak. Sprinkle with salt and cook until seared and browned, about 3-4 minutes. Remove and set aside for later. To the hot pan, add garlic, yellow onion, and ginger and sauté for about 1 minute.
  3. Next add 1 can of coconut milk (cream and water) along with red curry paste, fish sauce and coconut aminos. Use a whisk to break up the curry paste and mix to combine. Then add pepper, broccoli, mushrooms, lemongrass and lime leaves. Cover and let cook for 15 minutes or until broccoli is tender.
  4. Once the broccoli is fork tender, add seared beef back to the wok or pan along with the cream of the other can of coconut milk.* Cook for 2-3 more minutes to heat through.
  5. Remove lemongrass stalk and lime leaves. Garnish curry with fresh lime juice and cilantro and serve with cauliflower rice.


*For the 2 cans of coconut milk, use 1 full can of coconut milk and for the second can, scoop out just the cream and leave behind the water. This will give you a super creamy curry.

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PaleOMG Red Thai Beef Curry


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  1. Amy says:

    We just moved to Okinawa, Japan and the curry here is amazing!! I am SO excited to see curry recipes on here!! Thank you!!

    My husband and I got married at Breezes Runsway Bay in Jamaica. It was a dream come true! I’m like you- I wasn’t worried about the flowers, dresses, etc. The destination and natural tropical foliage was stunning by itself! I too was nervous about getting my hair done at the resort salon, but the lady nailed it! They’re used to doing wedding hair and doing it in such a way that it will hold up to breezes coming off the ocean. Don’t stress it! For the dresses, we picked a color and let the ladies choose any dress they wanted in that color. For the guys- khaki pants and a button down white shirt 🙂 Easy and light! My hubby wore a tux- but it was white with a tie matching the colors of the bridesmaid dresses (a bright tropical pink). 🙂 He was hot, but it was bare able! Enjoy! It will be amazing!!

  2. Kayla says:

    Made this tonight, super yummy! Doubled the veggis and served over steamed broccoli slaw because my hubby has gotten tired of cauliflower rice.

  3. Sara says:

    I wasn’t a fan of the flavor profile.

    1. juli says:

      sorry to hear that, sara!

  4. Jennifer says:

    I know this is a super old post, but I just wanted to say that I made this recipe last night and it was freaking AWESOME!!! So easy and so yummy.