Shrimp Curry With Yu Choy And Kabocha Squash

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
440
FAT
87%
CHOL
54%
SOD
94%

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Ingredients for 4 servings

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

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