Shrimp Curry with Yu Choy and Kabocha Squash

Ingredients

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

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