Shrimp Curry with Yu Choy and Kabocha Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The mildly bitter flavor of yu choy plays nicely against the sweet curry sauce and kabocha squash. Chinese broccoli or broccoli rabe (rapini) can be used instead. Serve with white rice. 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 |
Directions:
1. 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.
2. Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining 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, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.
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