Being back to reality is hard. Which is silly because I really like my reality. But going back to day-to-day activities seem so tedious when every day last week was started out on the beach with a cocktail in hand. Ew, listen to me. Stop complaining, Juli. You’re the worst.
You know what isn’t the worst? This curry. If you haven’t been on my blog very much, I’ll fill you in on a little tidbit about me: I LOVE curry. Not just kind of or yeahcurryiscool kind of love. No. I want it for my last meal. But the thing is, not all curry reigns the same. Is that how the saying goes? Whatever. There are all sorts of restaurants out there that have curry (many of which are thickened with flour…WTF?!) and some that just aren’t properly flavored. I’ve never been to Thailand so I can’t speak from experience, but I’ve eaten Tom Kha Gai at Departure in Portland and chowed down on duck red curry at Lotus of Siam in Vegas and both absolutely blew me away and just ignited my love for curry even more. Even though I’ve made curry in the past, it just never was exactly what I wanted it to be…until now. This curry has so much flavor, so much depth, and so much absolute perfection. I’m serious, I love this curry so freaking much and wish I could eat it every day. It’s my birthday on Friday and I have dinner planned at a Thai restaurant already. All I’ve asked Brian for months now is to take me to curry for my birthday. But he’s also taking me for gluten free pancakes at Snooze for breakfast. Fudge, I love that man so much! He knows the key to my heart!
I’m about to turn 28 years old this year and I’m pumped about it! 27 was such a great year with being engaged, getting married, releasing my third cookbook and buying our first home! So much cool stuff happened and I don’t want that to end. I asked one of my friends the other day what he would have done if he wouldn’t have had kids right away when he got married. And he said travel. So that’s what we have planned. We want to landscape our backyard (since we still have a whole in the cement after our sewer line fiasco and most of our grass is just dirt now) so we can get a hot tub at some point and enjoy winter more. But then we are ready to travel! First, I think we are going to hit up the Keys. Then Costa Rica since I loved it so much and want my favorite guy to experience it too. Have you ever been to the Keys? Any recommendations? What’s the difference between the Keys & Key West? Let’s start planning this vacation together!!
For the marinade
- 1 pound shrimp, deveined and peeled
- juice of 1/2 lime
- 1/2 teaspoon grated ginger
- 1 teaspoon red pepper flakes
- pinch of salt
For the curry
- 1/2 yellow onion, diced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 3 garlic cloves, thinly sliced
- 3 tablespoons ghee
- 2 tablespoons green curry paste
- 2 (14 ounce) cans full fat coconut milk
- 2 heaping tablespoons almond butter
- 2 tablespoons honey
- 3 teaspoons fish sauce
- 1 teaspoon grated ginger
- juice of 2 limes (about 4-5 tablespoons)
- 5-6 lime leaves, rolled between your fingers to release the fragrance
- 1 lemon grass stalk, cut in half lengthwise
- 2 red jalapeno peppers, thinly sliced (remove seeds for less spice)
- 3 large basil leaves, thinly sliced
- handful of cilantro, roughly chopped
- 1/3 cup cashews, roughly chopped
- Place shrimp, lime juice, ginger, red pepper flakes and fresh salt in a bow, mix and set aside.
- Slice pepper, onion, and garlic while the shrimp marinates. Place 2 tablespoons of ghee in a large high rimmed pan. Once hot, add all the veggies to the pan and cook for 6-7 minutes, until onion is translucent and peppers are soft. Remove from pan and set aside.
- Add 1 more tablespoon of ghee to the pan. Once hot, place shrimp in pan to cook on each side for 1-2 minutes, then remove and set aside. (I did this in 2 batches to make sure the shrimp got a perfect color and crust on it, making sure the temperature of the pan doesn't drop too much).
- Once shrimp has been removed, add green curry paste and whisk around. After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, lime juice, kaffir lime leaves and lemongrass. Whisk together to combine. Let simmer for 5 minutes then add the pepper/onion mixture back to the pan along with thinly sliced red jalapeños. Simmer for another 5 minutes. When there are 2 minutes left, add in shrimp to heat through. Once it's done cooking, add basil, cilantro, and cashews.
- Before serving, removing lime leaves and lemon grass!
- Garnish with extra cilantro!
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