Ginataang Gulay

Healthy and satisfying, this creamy veggies mixed with coconut milk with shrimp is the ultimate chef's kiss recipe!

Prep Time 15

Cook Time 25

Course Lunch, Main Course

Cuisine Filipino

Servings 4 servings

Calories 450 kcal

30 grams Butter
8 cloves Garlic (minced)
1 piece Ginger thumb-sized (minced)
500 grams Shrimp
2 tbsp Oil
1 piece Ginger thumb-sized (julienne)
1 piece Onion large (chopped)
800 grams Squash (squared)
2 cups Coconut Milk / Pangalawang Piga (second extraction of milk from the coconut meat)
15 pieces String Beans
1 cup Coconut Cream / Kakang Gata (first extraction milk from the coconut meat)
1 piece Shrimp Cube
2 pieces Green Chili
Salt and Pepper to taste

In a pan saute the shrimp in butter, minced ginger and garlic, then set aside.
In a casserole saute ginger, garlic and onion in oil then add one medium squash, let it simmer for two minutes.
Add two cups of coconut milk, second extraction of milk from the coconut meat or the "pangalawang piga" and bring it to boil.
When the squash is slightly tender add the string beans and let it boil until both veggies are tender.
Add one cup of coconut cream, first extraction of milk from the coconut meat or the "kakang gata", one piece shrimp cubes and two pieces of green chilis, let it boil until the cream thickens.
Add the sauteed shrimp then add salt and pepper.
Bring to boil then transfer to a bowl and serve!

For a rich and creamy sauce, use more of the first press coconut milk (kakang gata). If you prefer a lighter dish, you can balance it with the second press (pangalawang piga).