Coconut Shrimp Curry

I know hearing the word curry can be intimidating, but it shouldn’t be because this spice can make anything taste nice. I just recently started branching out when eating Thai food, usually I would order pho or pad thai, but curry has become my new go-to. Also, to make things even better, there are plenty of curry dishes that are fish or vegetarian, so that works even better for me! I had planned on making this coconut curry vegetarian, but Jack thinks that every meal needs a piece of meat, so I added shrimp to make him feel more positive about the meal. Let us get started on how to make this amazing, delicious meal!


shrimp marinade:

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp fresh squeezed lemon juice
  • 1/2-1 tsp cayenne pepper
  • salt and pepper to taste

curry sauce:

  • 1 small yellow onion
  • 1 tbsp sesame oil
  • 1 14.5 can diced tomatoes, undrained
  • 3 cloves garlic
  • 2 tbsp fresh ginger
  • 2 cups unsweetened coconut milk
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 2 tsp ground coriander
  • fresh parsley/cilantro
  • Start by placing the shrimp in a bowl and add the cayenne, lemon juice, salt and pepper and place plastic wrap over the bowl and place in the refrigerator for 15 minutes.
  • Meanwhile get started with your curry sauce by dicing your onion, you can make your pieces as small or large as you wish. Then add the sesame oil in a large skillet with sides over medium heat and add your onions and cook for about 3 minutes.
  • After your onions cook add in the garlic, curry, turmeric, coriander, ginger, salt and pepper and cook for another 3 minutes. The grovery store didn’t have fresh ginger and I did not want to use dried which I strongly recommend not doing, so I had to settle with grated ginger, but it had excellent flavor. Add the tomatoes and stir for about a minute after which add the coconut milk, stir and bring to a boil. After it comes to a boil decrease the heat and let simmer for about 5 minutes.
  • Finally add the shrimp to the curry sauce with all the juices that were created during the marinade and cook for another 5 minutes. Then serve over rice, I use jasmine because I love it. Then garnish with parsley or cilantro. Make sure you wash the herbs! Eat and enjoy!!!! Yummy!



  • Side note: if you do not use all your herbs which I never do, cut the stems and grab a cup and fill with water then add your freshly cut herbs and place in the refrigerator for later use.

Settlers! Appetizers! and maybe Wine!

Game night! Who doesn’t love a low-key game night with a couple of friends? Since we live 2 doors down from our great friends, the hills, we decided we should meet for game night and this week happened to be the first night of this continuing tradition. I had to prep for the evening with some appetizers and chose to create some Philly cheesesteak crostini’s and some spicy Korean meatballs. Once I finished the food we made our way down the street to start playing games and we brought Settlers of Catan which can be purchased at plenty of places. We also purchased the expansion pack because it makes the game faster and more people are able to play. This game is like Risk and Monopoly combined, and is one of the most entertaining games ever…I always win! Unfortunately, I lost, but Jack won and he never gets the victory! It was a fantastic night and I can’t wait to play new games. Do you have any games that you find enjoyable?

Philly Cheesesteak Crostini


  • 3 sprigs fresh thyme
  • 3 cloves garlic
  • 1 French baguette
  • 1/4 lb. deli roast beef (shaved/chipped)
  • 1 1/2 cup shredded mozzarella
  • 1 small yellow onion
  • 3 tbsp. butter

To start, preheat oven to 350 degrees

Then, melt the 2 tbs butter in a medium skillet and finely dice the yellow onion. After dicing, place the onion in the skillet and increase heat to medium and start to caramelize the onions. This should take about 10-15 minutes depending on how finely chopped the onions are, but it’s so worth the wait! After the onions are caramelized set aside.

Next, slice the baguette at an angle and place on a baking sheet lined with foil for easier cleanup. Then melt the remaining 1 tbsp. butter, set aside. Next, mince the 3 cloves of garlic and combine with the melted butter and spread evenly among the baguette slices and place in the oven for 6-8 minutes. Do not let them burn!

Meanwhile, wash and dry the fresh thyme and strip the tiny leaves from the stems. I know this can be tiresome. Once the baguette slices are finished remove them from the oven and start prepping these little crostini’s.

Finally, place a spoonful of onions on each crostini, follow with a small amount of roast beef, a generous amount of mozzarella, and place back in oven for 6-8 minutes until the cheese melts evenly. Remove from the over when finished and sprinkle with fresh thyme. Serve immediately and enjoy!!!


Spicy Korean Meatballs

Meatball Ingredients:

  • 1 lb. lean bison
  • 1 tbsp. minced onions
  • 1/2 cup break crumbs
  • 4 garlic cloves
  • 1 egg
  • 2 tbsp. Sriracha
  • 1 tsp. ground ginger
  • salt to taste
  • black pepper to taste

Glaze Ingredients:

  • 1/2 cup apricot preserves
  • 1 tbsp. Sriracha
  • 2 tbsp. soy sauce

First preheat oven to 400 degrees.

Next, combine all meatball ingredients into a large bowl and mix together with your hands and after well combined, form into small meatballs. Get in there! Place the formed meatballs on a large baking sheet lined with parchment paper and place in oven for 21-25 minutes.

While the meatballs cook, whisk all the glazed ingredients together in a large bowl and set aside until the meatballs are cooked.

Finally, remove the meatballs from the oven and place into the glaze and stir until well covered then remove each meatball and place on a tray. If you happen to have fresh parsley or fresh chives sprinkle on top. I only had dried chives so I had to go with that option. Serve immediately and devour!