Shrimp Curry with Yu Choy and Kabocha Squash

Yu Choy is an edible green rape, similar in form to Bok Choy but generally smaller and uniformly darker green. It may be referred to as edible rape, yow choy sum, choy sum, yow choy, Chinese flowering cabbage, or green choy sum. The name choy sum translates into "flowering green" or "cabbage heart" which it is. Kabocha is commonly called Japanese pumpkin and kabocha squash in North America. Kabocha is hard, has knobbly-looking skin, shaped like a squatty pumpkin, and has a dull colored deep green skin with some celadon-to white-colored stripes, and an intense yellow-orange color on the inside.

Category: Main Dish

Cuisine: Thai

☆☆☆☆

1 review 
Ready in 40 minutes
by Sargasso

Ingredients

1 pound yu choy bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-

4 cups kabocha squash 3/4-inch cubes peeled seeded

2 14-oz cans unsweetened coconut milk divided,

2/3 cup Thail Basil Leaves divided and packed

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 lemongrass minced

2 1/2 tablespoons fish sauce*

1 tablespoon golden brown sugar

3/4 pound uncooked medium-size shrimp peeled, deveined


Directions

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. 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. 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.

Reviews

☆☆☆☆

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. [I posted this recipe.]

Sargasso

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