Shrimp Curry With Yu Choy And Kabocha Squash Food

SHRIMP AND BOK CHOY STIR-FRY

Steps:

• Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
• Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

SHRIMP CURRY WITH YU CHOY AND KABOCHA SQUASH

Steps:

• 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, cilantro, 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 shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.

KABOCHA SQUASH FILLED WITH SHRIMP

Steps:

• Cut top off kabocha squash like a lid; reserve. Scoop out seeds and discard. Carve all but 1 inch of the flesh out of the squash.
• Microwave hollowed kabocha on medium power in 5-minute intervals until tender but not too soft, about 15 minutes.
• Heat 1 tablespoon oil in a saucepan. Add squash flesh; season with salt and pepper. Pour in enough water to cover and cook, uncovered, until squash is soft, about 15 minutes. Drain off most of the water. Puree with an immersion blender until creamy.
• Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking pan with aluminum foil.
• Heat remaining 1 tablespoon oil in a skillet. Add onion and garlic; cook and stir until softened, about 5 minutes. Add shrimp; season with salt and cayenne pepper; cook until shrimp turns pink, 5 to 6 minutes. Fold in pureed squash.
• Spread most of the cream cheese inside the hollowed squash with a spoon. Ladle shrimp mixture in carefully. Top with remaining cream cheese. Cover with reserved top.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

SHRIMP AND SQUASH CURRY

Steps:

• Heat oil in wok at medium-high heat.
• Saute onions and garlic till soft.
• Add 1/4 cup water, salt and spices.
• Cover and cook for 3/4 minutes.
• Add shrimp, cooked for 1/2 mins, then remove shrimp and set aside.
• Add squash, cover and cook till they are done.
• Re-add shrimp, add some coriander leaves, cook for 1/2 more minutes.
• Serve with rice.

KABOCHA SQUASH AND SHRIMP SOUP

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
• Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

THAI SHRIMP CURRY

Steps:

• Preheat large deep skillet on low heat and swirl oil to coat. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.
• Add coconut milk, tomato paste, fish sauce, red curry paste, honey, kaffir lime leaves, salt, pepper and stir until combined. Increase heat to medium - high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes.
• Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente.
• Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery.
• Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.

KABOCHA SQUASH RED CURRY

Steps:

• Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
• Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
• Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.