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Prawns Curry with Yu Choy and Kabocha Squash

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This aromatic prawn curry with yu choy and kabocha squash is a vibrant, high-protein dish that perfectly balances sweet, salty, and spicy notes. The use of kabocha squash—a Japanese variety known for its velvety texture—adds a wonderful heartiness, while the yu choy provides a fresh, peppery crunch. A homemade herb paste made with Thai basil, coriander, and kaffir lime leaves brings a depth of flavour that far surpasses shop-bought alternatives, resulting in a fragrant and colourful sauce.

Ideal for a nutritious mid-week dinner or a sophisticated weekend meal, this curry is remarkably quick to prepare once the vegetables are blanched. The combination of succulent prawns and creamy coconut milk makes it a satisfying and healthy choice that feels truly indulgent. Serve it alongside a steaming bowl of jasmine rice to soak up the herb-infused sauce and enjoy a restaurant-quality Thai meal in the comfort of your own kitchen.

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Ingredients for Prawns Curry with Yu Choy and Kabocha Squash

  • 450g yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips

  • 950ml 3/4-inch cubes peeled seeded kabocha squash (from about one 1.2kg squash)

  • 2 13- to 400g cans unsweetened coconut milk, divided

  • 2/3 cup (packed) Thai basil leaves, divided

  • 6 large fresh coriander 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

  • 350g uncooked medium-size prawns, peeled, deveined

How to make Prawns Curry with Yu Choy and Kabocha Squash

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, coriander, 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 prawns and yu choy. Simmer until prawns are opaque in centre, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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