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!!
Shrimp Thai Green Curry
- Yield: 3-4 1x
Ingredients
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
Instructions
- 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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Do you use Thai Kitchen curry and fish sauce?
……my husband and I are coming up on our fourth anniversary as DINKs (double income no kids) and still traveling. Enjoy this time in life, you’re only 28! Happy Birthday
i like red boat fish sauce but yes thai curry for their curry pastes!
Hi Juli, like Rachel I’m also not paleo nor have I ever done crossfit, but I have been following your blog for some time now. I’ve never posted a comment, but I have reached out to you via email. This recipe is so ridiculously life changing, I HAD TO leave a comment. I’ve decided that this, along with your Creamy Cauliflower Shrimp Chowder, would be chosen as part of my final meal. I’ve been waiting for this since you put it on Snapchat. Thank you!!!!
yesssssssss. that’s absolutely amazing!
Ok woman, I never reply on anything but you mentioned two of my all time favorite things- Tom Gha Kai and the Keys, so I just had to!
Def making this for dinner tomorrow night!
Thennnn, we go to the keys, Islamorada actually every June, every year. It is so fabulous!! We rent a house on the beach and just live it up on margaritas and good food:)
Stay at the Cheeca if you want a hotel, and ooohhh, so many places to eat good!! Chef Micheals is a must, and Pierre’s for food and/or the monthly full moon party is fabulous. The beach and the sunset is truly amazing (many a fashion shoot has been done there aka Spors Illustrated) annnd I found a really cool box to drop in on just up the street. After a few relaxing days there, drive down to Key West for some good partays! Come in June then we can meet for cocktails:)
thanks for the recommendations!
Hi Juli,
This Thai food really hits me !!!
I spent about 2 hours to give this recipe a shot with my wife. Much more than 45 mins, but totally worth it! We love it so much! The shrimp is very amazing. I will try the Indian Butter Chicken next week 🙂
Thanks for the recipe!
Hi Juli,
Love your blog and how candid you are in general 🙂
Hubby and I absolutely love Thailand.. Phuket to be specific. We went there together for the first time in 2010 and have gone back there every year since 2012. We are leaving again in two weeks time! SUUUUUUUUUUUUPER EXCITED!! We’re South Africans, so travelling is expensive in general. Thailand is one of the more affordable destinations to visit.
I apologise if this sounds snobbish, but Thai curry isn’t REAL THAI CURRY unless you are sitting at a little beach side restaurant in Kata Beach, with a few wannabe Thai vocal artists singing the same songs as the previous night, scooters buzzing past and scantily clad pasty white Europeans strolling by…. with beads of sweat breaking out on your forehead and lip due to a combination of the humid night air and the incredibly delicious green shrimp curry……. 😉
You guys should go there…!
P.S. Congrats!! Wishing you all the best for your life with your special man 🙂
lol well i can’t exactly get there once a week so I’ll have to make my own american thai curry haha
Surprised to see you still use the term k*ffir lime!
what? that’s what they are labeled at the store…
Juli, I was also confused by that comment! But I found this: http://blogs.seattletimes.com/allyoucaneat/2014/07/01/renaming-kaffir-lime-leaves-hate-speech-doesnt-belong-in-the-produce-department/
thanks so much for letting me know, Lindsey! I hate no idea! that ingredient name has been changed to just lime leaves! And lauren, next time educate instead of just leaving a comment that doesn’t make sense to someone who obviously has no idea about that term and is just going off of what the ingredient is listed as in the store. education is powerful so spread the knowledge.
I love, love, love curry but have never made a recipe at home that came anywhere near what I get in a restaurant.. until last night. Thanks for such an awesome recipe!!!! I’m in love!
yayyy!! good work making it yourself and so glad you liked this recipe!!
Juli! I love this recipie! I have made it twice already and I cannot stop eating it! Thank you so much!
yay! glad to hear it!
So glad I chose this for my first recipe to make from your site because O.M.G. it was so freaking good. I went to two different stores and still couldn’t find the lime leaves but even then it was still delicious!
that can be hard to find sometimes. glad it was still delicious!
I want to eat this every day for the rest of my life. Thank you!!!!