Ingredients
1 lb yu choy, stalks and leaves cut into 1 1/2 inch wide strips
4 cups 3/4 inch cubes peeled seeded kabocha squash(about one 2.5 lb squash)
2 13-14 ounce cans unsweetened coconut milk, divided
2/3 cup packed basil leaves divided
6 large fresh cilantro sprigs
3 double-leaf kaffir lime leaves shopped
1 Tbls vegetable oil
1 large shallot, finely chopped
2 tsp Thai green curry paste
1 1/2 Tbls minced lemongrass
2 1/2 Tbls fish sauce
1 Tbls golden brown sugar
3/4 lb uncooked medium sized shrimp, peeled, deveined
Preparation
Steam yu choy until wilted, crisp tender about 1 minute. Transfer to a strainer or colander. Rinse with cold water and set aside. In a saucepan use boiling water and add squash to boil until almost tender, about 4 minutes. Drain and rinse with cold water. Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in food processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over med-high heat. Add shallot and curry paste, stir 30 seconds and add herb paste and lemongrass. Stir 1 minute. Add remaining coconut 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. Mix in 1/3 cup basil leaves. Season with salt and pepper.
