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Ginataang Gulay

By Groceree

Also known as Filipino Vegetables in Coconut Milk

Squash and green beans (or long beans) simmered in coconut milk with shrimp paste, garlic and ginger until the squash softens and thickens the sauce. Everyday Filipino home cooking.

Last updated

A pan of orange squash and green beans in a creamy coconut sauce with prawns
Servings
4 servings
Prep
20 min
Cook
25 min
Total
45 min

Ingredients

  • squash500 g
  • green beans200 g
  • coconut milk400 ml
  • raw prawns (optional)200 g
  • shrimp paste1 tbsp
  • onions1
  • garlic cloves4
  • ginger20 g
  • fish sauce1 tbsp
  • red chillies (optional)1
  • vegetable oil2 tbsp
  • rice300 g

Instructions

  1. 01

    Crush the , chop the and slice the , then fry them in the until fragrant.

  2. 02

    Stir in the bagoong and cook for 1 minute.

  3. 03

    Peel and deseed the and cut it into 3 cm chunks. Add it with the , bring to a simmer and cook for 12 to 15 minutes, until the is tender and starting to break down and thicken the sauce. Meanwhile, rinse the and cook it.

  4. 04

    Trim the , cut them into 5 cm lengths, add them and cook for 5 minutes.

  5. 05

    If using the , peel and devein them, add them and cook for 2 to 3 minutes until pink and opaque.

  6. 06

    Season with the , add the , sliced, if using, and serve with the .

Notes

  • Let some of the squash break down. It thickens the coconut milk into a creamy sauce.
  • Keep it at a gentle simmer. Boiling coconut milk hard makes it split and turn oily.
  • Ginataan means cooked in coconut milk, and the method works for almost any vegetable.

Nutrition per serving

Calories
590 kcal
Protein
15 g
Carbs
81 g
Fat
23 g

Estimated from the ingredients.

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