1lblarge shrimpsI used size 20/30, head-on* see notes
3cupsKabocha squashcut in cubes (half of a small squash)
½poundsitawsnake/long beans, cut in 2 ½ inch lengths
1small onionfinely chopped
2tablespoonsgingercut into thin strips
4clovesgarlicfinely chopped
1 400mlcan coconut milkI used Cha’s Organic premium Coconut Milk** see notes
2tablespoonssauteed shrimp pasteI used Barrio Fiesta regular
½cupwater
3tablespoonscooking oilfor sauteing
Patisfish sauce, to taste
Instructions
Heat oil in a large pan/wok (with lid). Add ginger and onion and saute for a minute. Push the ginger-onion mix to the side of the pan then add the shrimps in the middle. Cook on medium-high heat for 2 minutes (turning once) then remove the shrimps and set aside in a bowl. Add the garlic to the ginger and onion and stir for a few seconds.
Next, put the coconut milk, water and shrimp paste. Cover and bring to a boil on medium heat.
Once boiling, add the squash and simmer (covered) for 5 minutes or until tender. Then, in goes the long beans and shrimps. Cover and cook for 2-3 minutes or until beans are crisp tender. Uncover, add patis (if needed) and cook for a couple more minutes to let the flavors marry. Serve with hot steamed rice.
Notes
*You can use any size shrimps. Just adjust the cooking time accordingly. If you prefer lesser shrimps, feel free to use only half a pound.
**Use good quality canned coconut milk/cream; it makes a lot of difference. The one I used in this has a very thick and rich texture and flavor. So good!