If you haven’t tried kabocha squash, you’ll be happy to hear it not only tastes delicious… but you don’t even need to peel it! The peel or skin is completely edible! Aside from cutting off any little nubby bits or dry spots, there’s no need to peel the skin. so feel free to leave on the orange or green skin and simply enjoy it!
Ingredients:
1 lb. of tiger shrimp shelled and deveined.
1 lb. yard-long beans, cut into 2-inch slices
1/4 lb. kabocha squash, cubed into 1/2 inch segments
1 tablespoon curry powder, optional
1 teaspoon turmeric powder
2 tablespoons Olive Us Garlic Infused Olive Oil
1 teaspoon Olive Us Harissa Infused Olive Oil
1/2-inch piece of ginger, crushed and sliced
1/2 cup coconut milk
3/4 cup water
1 teaspoon brown sugar
1/2 teaspoon salt, or to taste
Garnish with shallots – optional
Directions:
Heat the Garlic Infused Olive Oil and Harissa Infused Olive Oil in a large pot over medium heat. Add the kabocha squash cubes, curry powder if you’re using, ginger, and turmeric and stir fry the squash letting the cubes of squash lightly brown. Add the beans and cook, until the beans are lightly browned. Salt shrimp and add to pot, stir-fry for 2 minutes.
Pour the coconut milk, water, sugar, and let the liquid simmer for 20 minutes, until the beans and squash are tender but not mushy. Serve warm.