Ginataang kalabasa is a classic Filipino vegetable stew featuring local squash (kalabasa) and string beans (sitaw) cooked in coconut milk. Both vegetables are commonly found in local wet markets and supermarkets, making this a simple yet hearty, healthy and budget-friendly dish that can be made in just a few minutes.
This recipe includes shrimp, but it can be easily made vegetarian by excluding the use of any meat or seafood.
Recipe Tips
- Cut the squash evenly. Keep the vegetable pieces uniformly sized so they cook at the same rate. Uneven sizes lead to overcooking which will turn the squash mushy and falling apart. The squash should be cooked through enough but still hold its shape and retain a little “bite” to it.
- Add the vegetables in stages. Like most vegetable dishes, it’s important to keep in mind that vegetables have different cooking times. Harder vegetables like carrots and potatoes take longer to cook, while softer ones like zucchini and eggplant only take a few minutes to be cooked. Some leafy greens take only a few minutes to cook and are better served still vibrantly green.
- Don’t overboil after adding the coconut milk. Boiling the coconut milk will thicken it too fast, dry out the sauce, or worse, separate from its natural oil. Instead, lower the heat to a gentle simmer. Strong bubbling can also break soft vegetables like squash (or eggplant).
- Avoid constant stirring. Remember to stir only when necessary. Too much movement and mixing can weaken the vegetables and cause them to break apart.
- Season towards the end. Make sure to taste frequently when cooking this dish as the flavors may intensify as the coconut milk reduces.
What To Serve This With
Aside from serving this with freshly cooked rice, ginataang kalabasa pairs well with fried or grilled fish or pork.
Love this!!!