🔸 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 of Olivezia’s Garlic Olive Oil
🔸 1 teaspoon of Olivezia’s Harissa 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
Heat the Olivezia’s Garlic Olive Oil and Olivezia’s Harissa 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.
Adapted from: Veronica Foods