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Ginataang Hipon
Shrimp in Coconut Milk
A classic Filipino comfort food, Ginataang Hipon features succulent shrimp simmered in creamy coconut milk with tender vegetables. This dish is quick to prepare, making it an ideal weeknight meal.
🧂 Ingrédients
- 500 g Shrimp
- 400 ml Coconut milk(full-fat recommended for richer flavor)
- 200 g Squash
- 150 g String beans
- 2 tbsp Fish sauce (Patis)(adjust to taste)
- 3 cloves Garlic
- 1/2 medium Onion
- 1 tbsp Cooking oil
- 1/4 cup Water(optional, to thin the sauce if desired)
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the aromatics: Heat the cooking oil in a pot or deep skillet over medium heat (approx. 175°C / 350°F). Add the minced garlic and chopped onion. Sauté until the onions are translucent and the garlic is fragrant, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 minutes - 2
Add squash and coconut milk: Add the cubed squash to the pot and stir to coat with the aromatics. Pour in the coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 10-12 minutes, or until the squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 12 minutes - 3
Add shrimp and string beans: Add the prepared shrimp and string beans to the simmering coconut milk. Stir gently to combine. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque and the string beans are crisp-tender. Do not overcook the shrimp, as they can become tough.
⏱️ 5 minutes - 4
Season and finish: Stir in the fish sauce and season with black pepper to taste. If the sauce is too thick, you can add a splash of water (about 1/4 cup) to reach your desired consistency. Taste and adjust seasoning if needed. Serve hot.
⏱️ 2 minutes
💡 Conseils de pro
- ✓Using shrimp with heads and shells on can add extra flavor to the coconut milk broth.
- ✓Serve immediately with steamed white rice for a complete and satisfying meal.
- ✓This dish is perfect for a quick and flavorful weeknight dinner.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a handful of malunggay (moringa) leaves or spinach in the last minute of cooking for added nutrition and color.
- For a spicier version, add sliced chilies (like bird's eye chilies) or a pinch of red pepper flakes along with the aromatics.