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Shrimp Curry with Yu Choy and Kabocha Squash
EPICURIOUS13Ingredients
40Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. yu choy (bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips)
- 4 cups kabocha squash (3/4-inch cubes peeled seeded, from about one 2 3/4-pound squash)
- 14 oz. unsweetened coconut milk (cans, divided)
- 2/3 cup thai basil leaves (packed, divided)
- 6 cilantro sprigs (large fresh)
- 3 kaffir lime leaves (double-leaf, * chopped)
- 1 Tbsp. vegetable oil
- 1 shallot (large, finely chopped)
- 2 tsp. thai green curry paste
- 1 1/2 Tbsp. lemongrass (minced)
- 2 1/2 Tbsp. fish sauce
- 1 Tbsp. golden brown sugar
- 3/4 lb. medium size shrimp (uncooked, peeled, deveined)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat21g105% |
| Trans Fat0g |
| Cholesterol130mg43% |
| Sodium1020mg43% |
| Potassium1090mg31% |
| Protein22g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A60% |
| Vitamin C45% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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