Ginataang Hipon at Kalabasa - Shrimp & Squash in Coconut Sauce
This easy dish can easily be adjusted based on what you are feeling in a particular day. Shrimp braised in coconut milk sounds a little funky, but trust me it's one of the best comfort food dishes out there. In fact, it's my favorite Filipino food to eat with rice! Give it a try and let me know what you think!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 500 grams (~1 pound) whole shrimp, deveined with shell on optional: head or headless
- 200 grams Kabocha pumpkin, cut in large pieces optional: you can substitute Butternut squash
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoon ginger, minced
- 100 grams green beans (preferably snake beans) optional
- 1 bell pepper, thickly juliened optional
- 3 tablespoon fish sauce
- ¼ teaspoon turmeric optional; only use when you are not using Kabocha pumpkin
- ⅛ teaspoon crushed black pepper & salt optional; add more or less to your taste
- ½ teaspoon chili flakes optional
Instructions
- Add a little bit of oil to a stock pot and heat. Then add ginger, onions, and garlic and cook until onions are glassy.
- Add coconut milk, water (optional), pumpkin, and beans. Simmer on low for 10-15 minutes
- Add shrimp and fish sauce, then simmer for 5-8 minutes
- Add bell pepper and continue simmering for 5-8 minutes
- Add salt, pepper, chili flakes (optional) and turmeric (optional; use if not using Kabocha) then mix and take off heat