Shrimp Curry with Yu Choy and Kabocha Squash

Shrimp Curry with Yu Choy and Kabocha Squash
4
Servings
1355
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips
  • 4 Cup 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 Teaspoon Thai green curry paste*
  • 1 1/2 Tablespoon minced lemongrass*
  • 2 1/2 Tablespoon fish sauce*
  • 1 Tablespoon golden brown sugar
  • 3/4 Pound uncooked medium-size shrimp, peeled, deveined

Nutritional Facts

Total Fat
93g
100%
Sugar
3g
3%
Saturated Fat
23g
96%
Cholesterol
229mg
76%
Protein
58g
100%
Carbohydrate, by difference
75g
58%
Vitamin A, RAE
192µg
27%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
166mg
17%
Choline, total
149mg
35%
Copper, Cu
1mg
N/A
Energy
1355kcal
68%
Fiber, total dietary
7g
28%
Folate, total
92µg
23%
Iron, Fe
9mg
50%
Magnesium, Mg
240mg
75%
Manganese, Mn
3mg
100%
Niacin
8mg
57%
Pantothenic acid
3mg
60%
Phosphorus, P
916mg
100%
Selenium, Se
41µg
75%
Sodium, Na
300mg
20%
Vitamin D (D2 + D3)
1µg
7%
Water
222g
8%
Zinc, Zn
5mg
63%