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

Description

The Mildly Bitter Flavor Of Yu Choy Plays Nicely Against The Sweet Curry Sauce And Kabocha Squash. Chinese Broccoli Or Broccoli Rabe (rapini) Can...

View Full Recipe