- 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
- 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.