Shrimp Curry With Yu Choy And Kabocha Squash Recipe

Name: Shrimp Curry With Yu Choy And Kabocha Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb yu choy, stalks and leaves cut into 1 1/2 inch wide strips; 4 cups 3/4 inch cubes peeled seeded kabocha squash(about one 2.5 lb squash); 2 13-14 ounce cans unsweetened coconut milk, divided; 2/3 cup packed basil leaves divided; 6 large fresh cilantro sprigs; 3 double-leaf kaffir lime leaves shopped; 1 Tbls vegetable oil; 1 large shallot, finely chopped; 2 tsp Thai green curry paste; 1 1/2 Tbls minced lemongrass; 2 1/2 Tbls fish sauce; 1 Tbls golden brown sugar; 3/4 lb uncooked medium sized shrimp, peeled, deveined

Servings: persons

1 lb yu choy, stalks and leaves cut into 1 1/2 inch wide strips
4 cups 3/4 inch cubes peeled seeded kabocha squash(about one 2.5 lb squash)
2 13-14 ounce cans unsweetened coconut milk, divided
2/3 cup packed basil leaves divided
6 large fresh cilantro sprigs
3 double-leaf kaffir lime leaves shopped
1 Tbls vegetable oil
1 large shallot, finely chopped
2 tsp Thai green curry paste
1 1/2 Tbls minced lemongrass
2 1/2 Tbls fish sauce
1 Tbls golden brown sugar
3/4 lb uncooked medium sized shrimp, peeled, deveined

1
Steam yu choy until wilted, crisp tender about 1 minute. Transfer to a strainer or colander. Rinse with cold water and set aside. In a saucepan use boiling water and add squash to boil until almost tender, about 4 minutes. Drain and rinse with cold water.
2
Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in food processor or blender until herbs are finely chopped and loose paste forms.
3
Heat oil in large nonstick skillet over med-high heat. Add shallot and curry paste, stir 30 seconds and add herb paste and lemongrass. Stir 1 minute. Add remaining coconut milk, fish sauce sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center. Mix in 1/3 cup basil leaves. Season with salt and pepper.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb yu choy, stalks and leaves cut into 1 1/2 inch wide strips, 4 cups 3/4 inch cubes peeled seeded kabocha squash(about one 2.5 lb squash), 2 13-14 ounce cans unsweetened coconut milk, divided, 2/3 cup packed basil leaves divided, and more.

Yes, Shrimp Curry With Yu Choy And Kabocha Squash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Curry With Yu Choy And Kabocha Squash

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