Shrimp with Butternut Squash in Coconut Sauce

ingredients

1 tablespoon light-tasting vegetable oil
1 onion, peeled and sliced
4 medium garlic cloves, finely minced or pressed
1 tablespoon fresh ginger, finely minced
1 fresh hot pepper, finely sliced, or 1/2 teaspoon crushed red pepper
1 1/2 cups coconut milk
1 two-pound butternut squash, peeled, seeded, and cut into 1″ cubes
1/2 pound small fresh green beans
1 pound large shrimp, peeled and tailed
12 fresh baby plum tomatoes, cut in half
1/2 fresh red bell pepper, cored and sliced into 1/2″ strips
1 to 1 1/2 tablespoons fish sauce (patis, nam pla, etc), to taste
2 teaspoons sugar
(optional) 1 tablespoon fresh coriander, chopped
Salt, to taste

preparation

In a large wok or stock pot, saute onions and garlic in oil at medium-high heat until golden. Add ginger and fresh hot (or crushed red) pepper and saute for one more minute. Add squash and coconut milk. Bring to a boil, reduce heat to medium-low, cover, and simmer covered for 5 minutes.
Add beans, shrimp, tomatoes, red bell pepper, fish sauce, and sugar. Simmer covered for an additional 10 minutes or until the squash is just (important!) fork tender and the shrimp cooked though. Add salt and/or additional fish sauce, to taste, and optional coriander if used. Serve with plain rice. Serves 6-8.
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