Yard-long Beans with Kabocha and Coconut Milk
Ingredients
  • 1lb long beanscut into 2-inch slices
  • 1/4lb kabochacubed into 1/2 inch segments
  • 1Tbsp curry powder
  • 1tsp ground turmeric
  • 2tsp oil
  • 1inch piece gingercrushed and sliced
  • 1tsp shrimp paste
  • 1/2cup coconut milk
  • 3/4cup water
  • 1tsp brown sugar
  • 1/2tsp salt
Instructions
  1. 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.
  2. Add the beans and cook for another 2 minutes, until the beans are lightly browned.
  3. 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.