Coconut Kabocha Shrimp

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 Garlic 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

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.
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shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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