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Shrimp Curry With Yu Choy And Kabocha Squash

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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
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