Shrimp Curry With Yu Choy And Kabocha Squash

• 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.

choy, squashabout, coconut milk, basil, cilantro sprigs, lime, vegetable oil, shallot, green curry, lemongrass, fish sauce, golden brown sugar, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-curry-with-yu-choy-and-kabocha-squash-52870011 (may not work)