Yard-long Beans with Kabocha and Coconut Milk
Savor tender, creamy coconut-infused squash and beans, served warm after a gentle 20-minute simmer. Perfectly balanced with just enough sweetness and salt.
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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
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