Ingredients
- 1 lb long beans cut into 2-inch slices
- 1/4 lb kabocha cubed into 1/2 inch segments
- 1 Tbsp curry powder
- 1 tsp ground turmeric
- 2 tsp oil
- 1 inch piece ginger crushed and sliced
- 1 tsp shrimp paste
- 1/2 cup coconut milk
- 3/4 cup water
- 1 tsp brown sugar
- 1/2 tsp salt
Servings:
Instructions
- Heat the oil in a saucepan over medium heat. Add the kabocha, curry powder, ginger, and turmeric to the pot and stir-around, letting the cubes of squash lightly brown. Add the shrimp paste and cook for a minute longer.
- Add the beans and cook for another 2 minutes, until the beans are lightly browned.
- Add the coconut milk, water, sugar, and salt (about 1/2 teaspoon) to the pot and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm.
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