1 tb Vegetable oil
2 c Onions; chopped
6 cl Garlic; minced
2 ts Fresh ginger; grated
4 c Turban or kabocha squash;
- peeled, cubed
27 oz Coconut milk (2 cans)
2 Phillipine green finger
- peppers or banana peppers
- (optional)
2 tb Fish sauce
1 lb Long beans or slender green
- beans; trimmed,
- cut into 3" pieces
1 lb Large head-on shrimp;
- peeled, deveined
3 c Cooked jasmine rice; hot
Fried Garlic (optional)
Total time: 30 minutes
For a vegetarian version, omit the shrimp and swap soy sauce for the
fish sauce. Look for long beans in any Asian market.
In a 5 to 6 qt Dutch oven heat oil over medium. Add onions, garlic,
and ginger and cook until softened, about 3 minutes. Stir in squash,
coconut milk, peppers (if using), and fish sauce. Bring to a simmer.
Simmer just until squash is tender, about 8 minutes. Add beans and
shrimp; cook until shrimp turn opaque, about 5 minutes. Stir in 1/4
ts salt. Serve over rice. If you like, top with Fried Garlic.
Tip:
Head-on shrimp give an added depth of flavor to this stew, but you
can use regular peeled and deveined shrimp.
Fried Garlic:
In a small skillet heat 1 tb neutral cooking oil over medium-high.
Add 1 or 2 cloves garlic, thinly sliced. Cook and stir until golden
brown. Using a slotted spoon, remove garlic from oil and drain on
paper-towels. (Save oil for another use.)
