Name: Shrimp Curry with Yu Choy and Kabocha Squash
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

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