Shrimp Curry with Yu Choy and Kabocha Squash

Shrimp Curry with Yu Choy and Kabocha Squash
Photo by Tina Rupp


  • 1 ½ tablespoons lemongrass
  • 4 cups kabocha squash
  • 1 tablespoon vegetable oil
  • 1 pound yu choy
  • 2 teaspoons Thai green curry paste
  • 2 ½ tablespoons fish sauce
  • 1 tablespoon golden brown sugar
  • + 6 more ingredients
    • 1 large shallot
    • ¾ pound uncooked medium-size shrimp, peeled, deveined
    • 3 double-leaf kaffir lime leaves
    • 2/3 cup Thai basil leaves
    • 2 13- to 14-ounce cans unsweetened coconut milk
    • 6 large fresh cilantro sprigs

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....

View full recipe at Epicurious


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