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