Shrimp Curry with Yu Choy and Kabocha Squash

Well, that is the official name of the recipe I had cut out from a Bon Appetit magazine but Yu Choy (an Asian green) and Kabocha Squash are hard to come by in Germany so I had to do some substituting. This one, I thought, had potential but it was pretty bland. It came together so easily and smelled great cooking but it was missing more salt or fish sauce maybe ... something. I did like the squash with the curry sauce. The recipe says to serve with rice but I decided on noodles instead.

Here is the original recipe ... I halved it for 2:
1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1.5" wide strips (or sub brocolli or brocolli rabe)
4 c. kabocha squash (but I had to sub some other type of orange squash)
2 cans unsweetened coconut milk, divided
2/3 c. (packed) Thai basil, divided
6 large fresh cilantro sprigs
3 double leaf kaffir lime leaves, chopped
1 T. vegetable oil
1 large shallot, finely chopped
2 t. green curry paste
1.5 T. minced lemongrass
2.5 T. fish sauce
1 T. brown sugar
3/4 lb. uncooked medium shrimp

Bring a large saucepan of water to a boil. Add yu choy or brocolli. Cook until crisp tender ... about 1 minute. Strain and rinse under cold water. Return water to a boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse under cold water and set aside.

Blend 1/2 c. coconut milk, 1/3 c. basil, cilantro, and lime leaves in a mini processor until herbs are finely chopped and loose paste forms.

Heat oil in large nonstick skillet over med-hi heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute more. Add remaining coconut 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 c. basil leaves. season with Salt and pepper.

Raise of hands ... who is tired of Robin submitting all Asian posts this month? I'll try to get out of my rut for next month.