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 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips; 4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash); 2 13- to 14-ounce cans unsweetened coconut milk, divided; 2/3 cup (packed) Thai basil leaves, divided; 6 large fresh cilantro sprigs; 3 double-leaf kaffir lime leaves,* chopped; 1 tablespoon vegetable oil; 1 large shallot, finely chopped; 2 teaspoons Thai green curry paste*; 1 1/2 tablespoons minced lemongrass*; 2 1/2 tablespoons fish sauce*; 1 tablespoon golden brown sugar; 3/4 pound uncooked medium-size shrimp, peeled, deveined

Servings: persons

1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips
4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash)
2 13- to 14-ounce cans unsweetened coconut milk, divided
2/3 cup (packed) Thai basil leaves, divided
6 large fresh cilantro sprigs
3 double-leaf kaffir lime leaves,* chopped
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 teaspoons Thai green curry paste*
1 1/2 tablespoons minced lemongrass*
2 1/2 tablespoons fish sauce*
1 tablespoon golden brown sugar
3/4 pound uncooked medium-size shrimp, peeled, deveined

1
Bring large saucepan of water to boil.
2
Add yu choy.
3
Cook until crisp-tender, about 1 minute.
4
Using strainer, transfer yu choy to colander.
5
Rinse with cold water and set aside.
6
Return water to boil.
7
Add squash.
8
Boil until almost tender, about 4 minutes.
9
Drain, rinse with cold water, and set aside.
10
Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms.
11
Heat oil in large nonstick skillet over medium-high heat.
12
Add shallot and curry paste; stir 30 seconds.
13
Add herb paste and lemongrass; stir 1 minute.
14
Add remaining milk, fish sauce, sugar, and squash.
15
Boil until squash is tender, about 4 minutes.
16
Add shrimp and yu choy.
17
Simmer until shrimp are opaque in center, about 2 minutes.
18
Mix in 1/3 cup basil leaves.
19
Season with salt and pepper.

230

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 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips, 4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash), 2 13- to 14-ounce cans unsweetened coconut milk, divided, 2/3 cup (packed) Thai 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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