Shrimp Curry with Yu Choy and Kabocha Squash
A fragrant Thai-inspired curry combining succulent shrimp, tender yu choy greens, and sweet kabocha squash in a coconut milk base, enhanced with traditional Thai herbs like basil, lemongrass, and kaffir lime leaves.
Ingredients
- •1 pound yu choy
- •4 cups kabocha squash
- •2 cans unsweetened coconut milk
- •⅔ cup Thai basil leaves
- •6 sprigs fresh cilantro
- •3 leaves kaffir lime leaves
- •1 tablespoon vegetable oil
- •1 large shallot
- •2 teaspoons Thai green curry paste
- •1½ tablespoons minced lemongrass
- •2½ tablespoons fish sauce
- •1 tablespoon golden brown sugar
- •¾ pound uncooked medium-size shrimp
- •peeled
- •deveined
Cooking Instructions
- 1.
Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside.
10 min
- 2.
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. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining 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, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.
15 min
