Kabocha squash and shrimp coconut milk stew
Watch How To Make It:
Oh man. Every time I make ginataang kalabasa, I eat it for breakfast, lunch, and dinner until I run out. It’s THAT good.
The best part is, this dish is SUPER simple to create. Honestly, the only part I dread would be chopping up the kabocha squash because it’s so tough! But if you’re equipped with a gigantic meat cleaver and/or a kitchen hammer, that’s one less thing to worry about.
This dish is the best way to get your vegetables in your diet. The veggies soak up the creamy coconut base spiked with shrimp paste, making your vegetables unbelievably delicious.
Watch the video above to learn the little tips and tricks you need to get perfectly cooked meat and vegetables for your Ginataang Kalabasa!
1/2 small kabocha squash, sliced into 1/2 inch chunks
3 garlic cloves, minced
1/2 onion, chopped
1/2 tbsp avocado oil
2 1/2 cup coconut cream
2 cups Chinese green beans, green beans, or haricots verts
2 cups spinach
1 cup peeled shrimp
1 tsp freshly ground black pepper
1 tbsp sauteed shrimp paste (more or less to taste)
Slice the kabocha squash into 1/2 inch chunks.
Heat a pot over medium-low heat. Add the avocado oil, and sautee the garlic and onions until the onions are translucent.
Add the kabocha squash and coconut cream. Cover the pot and simmer over medium heat for 10 minutes, until the kabocha squash is tender enough (poke with a fork to test).
Add the shrimp, shrimp paste, and black pepper.
Simmer for 3-5 minutes over medium heat or until the shrimp turns light pink.
Turn off the flame and add the spinach. Stir the spinach into the stew until it wilts.
Serve hot, with a side of rice!
You can substitute any kind of meat you'd like instead of the shrimp. This is also commonly made with pork!
DID YOU MAKE THIS?!
Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!
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