Shrimp Curry with Yu Choy and Kabocha Squash

• 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.

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

Taken from www.epicurious.com/recipes/food/views/shrimp-curry-with-yu-choy-and-kabocha-squash-232265 (may not work)