Step 1

Cut all the vegetables into a desired bite size pieces or matchsticks. For chayote, rub the chayote slices with 1 teaspoon of salt for 30 seconds and rinse with water. That will soften the texture and make them less slimy.

Step 2

To make the spice paste, combine diced red chilies, shallot, garlic, shrimp in a small blender and add 1-2 tablespoons of water to help the blade run. Process until a smooth paste forms. You can also go the traditional route by using a mortar and pestle to make the spice paste. Just pound the ingredients until it forms a paste.

Step 3

Heat oil in a pot over medium heat. Add the spice paste and cook for 4-7 minutes until it loses some of its water content.

Step 4

Add the milk, water mixture, vegetables, ginger, and turmeric. Simmer for 10-15 minutes, uncovered, until the vegetables are tender. Stir the stew occasionally. Do not let it come to a full boil--you don't want the coconut milk to curdle.

Step 5

Season with fish sauce to your liking. Serve hot with rice.