Shrimp Curry with Yu Choy and Kabocha Squash

Name: Shrimp Curry with Yu Choy and Kabocha Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips; 6 larges fresh cilantro sprigs; 3 Tbsps fish sauce; 1 Tbsp golden brown sugar; 946 milliliters 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash); 3 double-leaf kaffir lime leaves,* chopped; 2 Tbsps minced lemongrass; 1 large shallot, finely chopped; 340 grams uncooked medium-size shrimp, peeled, deveined; 158 milliliters (packed) Thai basil leaves, divided; 2 teaspoons Thai green curry paste; 737 grams unsweetened coconut milk, divided; 1 Tbsp vegetable oil

The recipe Shrimp Curry with Yu Choy and Kabocha Squash could satisfy your Indian craving in approximately 45 minutes. One serving contains 1199 calories, 43g of protein, and 51g of fat. This gluten free, dairy free, and pescatarian recipe serves 4. If you have thai basil leaves, vegetable oil, shallot, and a few other ingredients on hand, you can make it. It works well as an expensive main course.

Instructions

Bring large saucepan of water to boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

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Colander

Sieve

Add squash. Boil until almost tender, about 4 minutes.

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Squash

Drain, rinse with cold water, and set aside.

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Water

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.

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Coconut Milk

Lime Leaves

Cilantro

Basil

Herbs

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Blender

Heat oil in large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add shallot and curry paste; stir 30 seconds.

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Curry Paste

Shallot

Add herb paste and lemongrass; stir 1 minute.

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Lemon Grass

Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes.

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Fish Sauce

Squash

Sugar

Milk

Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes.

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Shrimp

Mix in 1/3 cup basil leaves. Season with salt and pepper.

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Salt And Pepper

Fresh Basil

Equipment

Ingredients

Servings:

454grams

yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips 6larges

fresh cilantro sprigs 3Tbsps

fish sauce 1Tbsp

golden brown sugar 946milliliters

3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash)3

double-leaf kaffir lime leaves,* chopped 2Tbsps

minced lemongrass 1large

shallot, finely chopped 340grams

uncooked medium-size shrimp, peeled, deveined 158milliliters

(packed) Thai basil leaves, divided 2teaspoons

Thai green curry paste 737grams

unsweetened coconut milk, divided 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.