Prawns Curry with Yu Choy and Kabocha Squash

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This aromatic prawn curry with yu choy and kabocha squash is a vibrant, high-protein dish that perfectly balances sweet, salty, and spicy notes. The use of kabocha squash—a Japanese variety known for its velvety texture—adds a wonderful heartiness, while the yu choy provides a fresh, peppery crunch. A homemade herb paste made with Thai basil, coriander, and kaffir lime leaves brings a depth of flavour that far surpasses shop-bought alternatives, resulting in a fragrant and colourful sauce.

Ideal for a nutritious mid-week dinner or a sophisticated weekend meal, this curry is remarkably quick to prepare once the vegetables are blanched. The combination of succulent prawns and creamy coconut milk makes it a satisfying and healthy choice that feels truly indulgent. Serve it alongside a steaming bowl of jasmine rice to soak up the herb-infused sauce and enjoy a restaurant-quality Thai meal in the comfort of your own kitchen.

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 matsked vegetabilisk olja
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

How to make Prawns Curry with Yu Choy and Kabocha Squash

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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