Yard-Long Beans With Kabocha And Coconut Milk Recipe

• 1 pound yard-long beans, cut into 2-inch slices
• 1/4 pound kabocha, cubed into 1/2 inch segments
• 1 tablespoon curry powder, optional
• 1 teaspoon turmeric powder
• 2 teaspoons cooking oil or lard
• 1-inch piece galangal or ginger, crushed and sliced
• 1 teaspoon shrimp paste
• 1/2 cup coconut milk
• 3/4 cup water
• 1 teaspoon brown sugar
• 1/2 teaspoon salt, or to taste

1. Heat the oil in a saucepan over medium heat. Add the kabocha, curry powder if you're using, galangal, 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.

beans, kabocha, curry powder, turmeric powder, cooking oil, ginger, shrimp paste, coconut milk, water, brown sugar, salt

Taken from www.seriouseats.com/recipes/2010/07/yard-long-beans-with-kabocha-and-coconut-milk.html (may not work)