Shrimp Curry with Yu Choy and Kabocha Squash

Ingredients

• 1 pound yu choy trimmed cut into 1 1/2-inch-wide strips
• 6 large cilantro sprigs fresh
• 2.5 tablespoons fish sauce 
• 1 tablespoon brown sugar 
• 4 cups cubes kabocha squash peeled seeded (from one)
• 3  double-leaf kaffir lime leaves chopped
• 1.5 tablespoons lemongrass minced
• 1 large shallots finely chopped
• 0.8 pound shrimp deveined uncooked peeled
• 0.7 cup thai basil leaves divided packed ()
• 2 teaspoons thai curry paste green
• 26 ounce coconut milk unsweetened divided canned
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sauce pan
• sieve
• blender
• colander

Directions

1. Bring large saucepan of water to boil.
2. 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.
3. Add squash. Boil until almost tender, about 4 minutes.
4. Drain, rinse with cold water, and set aside.
5. 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.
6. Heat oil in large nonstick skillet over medium-high heat.
7. Add shallot and curry paste; stir 30 seconds.
8. Add herb paste and lemongrass; stir 1 minute.
9. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes.
10. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes.
11. Mix in 1/3 cup basil leaves. Season with salt and pepper.