For the first time in what feels like a billion years it is sunny today! I am going to spend some much needed time outside and I can’t wait! Maybe I’ll pull a chair up in front of my largest window, curl up, and do some reading if it proves too cold to stay outside too long. Or maybe I can power through the cold by finally addressing some of the yard issues at the new house. (I’ve needed to rake my back yard for over a month, but I prefer to do that when the leaves don’t weigh seven hundred pounds because they’re so wet!)
I’m sure after a few consecutive sunny days I will feel better, but at this point, pretty much the only thing getting me through this abysmal, unbelievably cloudy winter is food. See…normally, I don’t mind winter too much. It’s cold, which isn’t my favorite, but I enjoy the changing weather and seasons, so the cold isn’t too bad. Plus, it means you get to make totally different food than you’d eat in the summer. As you all know, I love food, so that’s a pretty exciting prospect to me!
When the cold combines with cloudiness and the sky always seems to be raining on my parade, well, that’s when the going gets tough. Days like those mean I NEED delicious, warm, exciting comfort food…something that is perfect for the winter weather because it gives off the warmth of summer. This is one of those recipes – it’s the color of the sunrise, so it makes up for the cloudiness, it tastes so exciting that it feels like you’re on vacation, and it is such a hot meal (mostly in temperature, but it has a little kick, too)!
I love the way the red curry paste brightens up the dish, while the coconut milk keeps the spiciness in check so that even people like me who can’t always tolerate that much heat can enjoy it. That said, John LOVES spicy food, and he thought the seasoning was just right, too! Serving this shrimp curry in a squash bowl makes it so much more fun, but be warned, you’re going to want to lick your plate!