Coconut Kabocha Shrimp
Ingredients:
- 1 lb tiger shrimp, shelled and deveined.
- 1 lb long beans, cut in 2" pieces
- 1/4 lb kabocha squash, cut in 1/2" cubes
- 1 Tbsp curry powder, optional
- 1 tsp turmeric powder
- 2 Tbsp Garlic Olive Oil
- 1 tsp Harissa Olive Oil
- 1/2" piece ginger, crushed and sliced
- 1/2 cup coconut milk
- 3/4 cup water
- 1 tsp brown sugar
- 1/2 tsp salt, or to taste
- Shallots, optional garnish
Directions:
Heat oils in large pot over medium heat. Add squash, curry powder, ginger, and turmeric. Stir fry, letting squash brown lightly. Add beans and cook until lightly browned. Salt shrimp, add to pot, and stir-fry 2 minutes.
Add coconut milk, water, and sugar. Let liquid simmer 20 minutes until beans and squash are tender but not mushy. Serve warm garnished with sliced shallots.
