Shrimp Curry With Yu Choy And Kabocha Squash

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

This Creamy Curry Dish Is Delicious And Rich With Flavor.

Bon Appetit Magazine

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