Ginataang Kalabasa (Squash in Coconut Milk)

🧂 Ingredients

• 500 g Kabocha squash
• 400 ml Full-fat coconut milk(One standard can)
• 200 g Shrimp(Or thinly sliced pork belly/shoulder)
• 150 g String beans (sitaw)
• 4-5 cloves Garlic
• 1/2 medium Onion
• 2 tablespoons Cooking oil
• 2-3 tablespoons Fish sauce (patis)(Or to taste)
• 100 ml Water(Optional, to adjust consistency)
• to taste Salt and black pepper

👨‍🍳 Instructions

1. 1

   Prepare the aromatics and protein. Heat the cooking oil in a pot or deep skillet over medium heat (around 175°C / 350°F). Add the minced garlic and chopped onion. Sauté until fragrant and the onion is translucent, about 3-4 minutes, stirring occasionally to prevent burning.

   ⏱️ 3-4 minutes
2. 2

   Cook the protein. Add the peeled and deveined shrimp (or pork slices) to the pot. Cook, stirring, until the shrimp turns pink and opaque, or until the pork is lightly browned, about 3-5 minutes. Do not overcook the shrimp at this stage.

   ⏱️ 3-5 minutes
3. 3

   Add squash and coconut milk. Add the cubed kabocha squash to the pot. Pour in the can of coconut milk. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook until the squash is tender when pierced with a fork, about 15-20 minutes. Stir occasionally to prevent sticking.

   ⏱️ 15-20 minutes
4. 4

   Incorporate vegetables and season. Add the cut string beans to the pot. Continue to simmer, uncovered, for another 5-7 minutes, or until the string beans are tender-crisp and bright green. Stir in the fish sauce. Taste and adjust seasoning with more fish sauce, salt, and black pepper as needed. If the sauce is too thick, you can add a splash of water (about 100ml) to reach your desired consistency.

   ⏱️ 5-7 minutes
5. 5

   Serve hot. Ladle the Ginataang Kalabasa into bowls. It is best served immediately with steamed white rice.

   ⏱️ N/A

💡 Pro Tips

• ✓Kabocha squash is preferred for its creamy texture and slightly sweet flavor, but other types of squash like butternut can be used.
• ✓Ensure you use full-fat coconut milk for the richest flavor and texture.
• ✓Adjust the amount of fish sauce to your preference; it provides both saltiness and umami.
• ✓This dish is excellent served with a side of steamed white rice to soak up the delicious coconut sauce.

🔄 Variations

• Add a handful of malunggay (moringa) leaves during the last 2 minutes of cooking for added nutrients and a slightly earthy flavor.
• For a vegetarian/vegan version, omit the shrimp or pork and use vegetable broth instead of fish sauce (or use a vegan fish sauce alternative).

🥗 Nutrition

Per serving