Photo Courtesy of Sean Twomey
Located in Hawaii, we’ve seen our fair share of tropical décor. We love this vintage take with flamingos in the lawn hedges, bold pink accents, rattan and vintage furnishings and bright floral patterned cushions.
Photo Courtesy of Yasmin Fahr
2 tablespoons peanut or canola oil
1 shallot, thinly sliced (about 1/4 cup)
2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)
2 tablespoons yellow curry paste
1 (13.5-oz) can coconut milk
12 large shrimp, peeled and deveined
2 small heads bok choy, trimmed and quartered
½ tablespoon fish sauce
½ cup fresh cilantro leaves
½ cup bean sprouts
Lime wedges, for serving
Soak the rice noodles in a bowl of warm water for 10 minutes while you make the dish.
Heat the oil in a large pot over medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes, then add the garlic and cook, stirring, until aromatic, about 30 seconds. Stir in the curry paste and cook, stirring, until fragrant, about 1 minute longer. Stir in the coconut milk, whisk to combine, and bring to a simmer. Simmer for to 3 minutes.
Add the shrimp and bok choy and cook until the shrimp is pink and no longer translucent about 3 minutes. Off heat, stir in the noodles and fish sauce, season with salt, and top with the cilantro and sprouts. Divide between bowls and serve immediately with lime wedges.
6 ounces bottled mango juice
6 ounces canned coconut milk
2 teaspoons freshly squeezed lime juice from 1 lime
2 teaspoons agave nectar
Combine cachaça, mango juice, coconut milk, lime, and agave nectar in a large cocktail shaker. Fill the cocktail shaker with ice and shake until well chilled, about 20 seconds. Strain into two ice-filled highball glasses and serve immediately.
Surf’s Up, Dude
Photo Courtesy of Neilson Barnard