I went to lunch with some of my dearest childhood friends on Friday for a late birthday celebration, and it was a blast. Thanks again, guys! Anyway, we ended up at one of my favorite restaurants, UrbanPl8, and it was amazing, as always! I had the Coconut Curry Shrimp and after eating it, I thought “I have to figure out how to make this!”.
Here’s what their dish looked like:
It actually tasted better than it looked. Anyway, Alice and I attempted to make it today. We started with the spices since they were so memorable. It was fun because we used so many of them, and actually one that we had never used before. We used fresh garlic, cilantro, lemongrass (which this was a first for me!), scallions, and ginger. Alice had fun helping pressing the garlic and learning about all of the spices and smells.
This is not to say she loved them all of them. She now knows that spices are not really for sampling, as good as they smell.
The lemongrass was new to me and very easy to use, and it adds so much flavor.
This did take a bit more time and work than my typical meals, but that’s because I used about every spice under the sun to make sure I could replicate it, but I think I got somewhat close. Too bad I couldn’t get them to share the recipe. It would have saved time! Oh well. So, this is what I came up with:
- Ginger, grated 1 tbsp or more
- Garlic, 3 gloves
- Lemongrass 1 stalk
- Scallions, 1 bunch, chopped
- Cilantro (optional), 2 tbsp
- Sesame oil, 2 tbsp
- Kale, 4 handfuls
- tomato chopped, 1/2 can
- 1 lb wild shrimp
- 2 cups organic chicken broth
- 1 can coconut milk
- 1/4 paprika
- 1 1/4 tsp salt
- 1 tsp green curry paste (Publix)
- 1 1/4 tsp chili powder
- 1/2 tsp curry
- 1 lime
- Dash pepper and cayenne red pepper
Travis Ward - This dish sounds delicious! Your version looks even better than the one from the restaurant, which already had my mouth watering.
April Ledom - Wow! Made this for dinner tonight and it was amazing. Besides the shrimp prep, it was super easy. Matt likes things really hot so for his we added a fresh Thai chili sliced thin. Bravo, Landria!
landriav - YAY! So glad you guys liked it. Thanks so much for your comment!!!
karina - Looks amazing!!! How come none of your recipes have # servings? Can you please specify for this recipe a well as the cilantro coconut shrimp soup? I’d like to make them for friends.
landriav - Hi Karina,
Good question. I never had but may start to. I usually always cook enough for my family of 4, with the hope of some leftovers. This soup probably feeds 4-6 and the cilantro soup probably feeds 8-10. I am looking at the lbs of shrimp for my guess. Ill try to pay more attention to that for the future. Thanks for the comment! Oh and sorry for just now responding but for some reason, your response went to my junk email. I just found it.
GINA - GREAT RECIPES
landriav - Thanks Gina!! 🙂
Linda - for the curry coconut shrimp soup, it asks for 1 tsp Publix spice. what is that?
landriav - Sorry Linda but I don’t see that?? You sure it’s this recipe?
Linda - Hi again…the 1 tsp (Publix) is under the Spices part of the recipe for Curry Coconut Shrimp soup.
Landria - You mean the “green curry paste (publix)”? It just means you can get it at Publix. If you click on the green curry paste, it will send you to a link that shows what the paste is exactly. Hope this helps!
Linda - Hi, i’m new to your site. My sister shared coconut curry shrimp dish. How do I print this so I can make it? I grow kale and lemongrass here in my yard and all the ingredients are my favorites. Help….thanks
landriav - Hi Linda, sorry for my delay. We were out of town. I typically cut and paste to print, or you can take a pic of it with your phone. I’m working on a system when you can easily print, and have for some more recent recipes but didnt have it this far back. Sorry! I hope you like the dish! I’m jealous you have kale and lemongrass in your backyard!!