Yard-long Beans with Kabocha and Coconut Milk Recipe


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  • 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


  1. Heat the oil in a saucepan over medium heat. Add the kabocha, curry powder if you're using, galangal, and turmeric to the pot and stir-around, letting the cubes of squash lightly brown. Add the shrimp paste and cook for a minute longer.

  2. Add the beans and cook for another 2 minutes, until the beans are lightly browned.

  3. Add the coconut milk, water, sugar, and salt (about 1/2 teaspoon) to the pot and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm.

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