For sauce: In a small bowl combine broth, soy sauce, vinegars, and curry paste.
In an extra-large skillet heat 1 Tbsp. oil over medium-high. Add crushed red pepper; cook and stir 30 seconds. Add pork cubes; cook and stir 2 to 3 minutes or until just edges are brown but centers are still pink. Add garlic and ginger; cook and stir 1 minute. Transfer to a plate.
Heat 1 Tbsp. oil in same skillet over medium-high. Add squash; cook and stir 7 minutes or until browned and tender. Transfer to plate with pork.
Heat remaining 1 Tbsp. oil in skillet over medium- high. Add green beans. Cook and stir 3 minutes. Add green onions; cook 2 to 3 minutes or until browned and blistered. Reduce heat to medium; add sauce, squash, and pork. Bring to boiling; reduce heat. Simmer, uncovered, 3 to 4 minutes or until pork is cooked through and sauce begins to thicken. Serve over rice.