Yard-Long Beans with Kabocha and Coconut Milk

Ingredients

• 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

Directions

1. Set a saucepan over medium heat and warm the oil. Tip in the kabocha, the curry powder if it’s going in, the galangal, and the turmeric, then stir so the squash gets a little color on its edges.
2. Work in the shrimp paste and let it cook for a minute more. Add the beans next, and keep them moving in the pan for another 2 minutes, just until they begin to brown.
3. Pour in the coconut milk and water, then add the sugar and salt, about 1/2 teaspoon. Let everything simmer for 20 minutes, stopping when the beans and squash are tender but still holding their shape. Bring it to the table warm.