Shrimp Curry with Yu Choy and Kabocha Squash

Ingredients

• 1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips
• 4 cups 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 teaspoons Thai green curry paste
• 1 1/2 tablespoons minced lemongrass
• 2 1/2 tablespoons fish sauce
• 1 tablespoon golden brown sugar
• 3 /4 pound uncooked medium-size shrimp, peeled, deveined

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