Prawns Curry with Yu Choy and Kabocha Squash

Ingredients for Prawns Curry with Yu Choy and Kabocha Squash

• 450g yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips

• 600g 3/4-inch cubes peeled seeded kabocha squash (from about one 1.2kg squash)

• 2 13- to 400g cans unsweetened coconut milk, divided

• 2/3 cup (packed) Thai basil leaves, divided

• 6 large fresh coriander 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

• 350g uncooked medium-size prawns, 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, coriander, 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 prawns and yu choy. Simmer until prawns are opaque in centre, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.

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