13 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
Nutrition
542
27% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

70% 46

Saturated

184% 37

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

8% 24

Carbs (net)

- 21

Fiber

11% 3

Sugars

- 7

Sugars, added

- 2

Protein

36% 18

Cholesterol

36% 107

Sodium

59% 1413

Calcium

14% 144

Magnesium

37% 154

Potassium

23% 1085

Iron

45% 8

Zinc

22% 2

Phosphorus

63% 440

Vitamin A

17% 153

Vitamin C

23% 20

Thiamin (B1)

10% 0

Riboflavin (B2)

9% 0

Niacin (B3)

24% 4

Vitamin B6

40% 1

Folate equivalent (total)

23% 92

Folate (food)

- 92

Folic acid

- 0

Vitamin B12

42% 1

Vitamin D

1% 0

Vitamin E

15% 2

Vitamin K

26% 31
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