Heat 1 tablespoon of canola oil in a pan over medium heat. Sauté 1 chopped onion and 3 minced garlic cloves until softened, then add 1 tablespoon of fish sauce.
Add 2 cups of coconut milk and 2 finger chili peppers. Simmer gently, without boiling, until slightly reduced.
Add 2 cups of cubed kabocha squash and simmer until almost tender. Add 2 cups of cut long beans (sitaw) and cook until tender.
Add 225g of large shrimp, well drained, and cook until they turn pink. Season with salt.
