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Recipes

Shrimp Curry with Yu Choy and Kabocha Squash

By Mai PhamPhotography by Tina Rupp

5.0

(1)

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Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 3

    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.

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