Shrimp Curry with Yu Choy and Kabocha Squash
Shrimp Curry with Yu Choy and Kabocha Squash is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Bring large saucepan of water to boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
Boil until almost tender, about 4 minutes.
Drain, rinse with cold water, and set aside.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.