Ginataang Kalabasa, Sitaw at Hipon is a Filipino vegetable stew made with kabocha squash, shrimp, and long beans cooked in coconut milk. It’s creamy, spicy, and delicious with steamed rice!
Cooking with coconut milk is one of my favorite methods of preparing our meals at home, and I do, in fact, have plenty of ginataan recipes on the blog. From desserts, snacks to main meals, I love the luxurious taste this nature’s liquid adds to food.
One dish that coconut milk works so well is this squash and long beans stew. The savory flavors of the shrimp and the sweet notes of the squash meld into one hearty sauce that’s just begging to be spooned on steamed rice!
Peeled or head-on shrimp
Although you can peel and devein the shrimp prior to cooking if you like, I suggest keeping the shells intact.
It’s a bit messier, but I find it a far more delicious experience when I get down and dirty with my hands and suck on heads, err, shrimp heads. Because really, what can be more fun than tapping our rice-encrusted fingers on the plate, peeling shrimp, and spooning that rich coconut sauce as we go?
Cooking tips
- You can peel the squash or leave the skin on, depending on how mature it is.
- Trim the tendrils of the shrimp and drain very well to keep the extra liquid from watering down the sauce.
- Cook the coconut milk at a gentle simmer and do not boil lest it curdles and separates.
Serving suggestions
Enjoy this ginataang kalabasa as a side dish or main entree for dinner tonight, and make sure to have plenty of steamed rice ready. You’ll need it. 🙂
Storage and reheating instructions
- Transfer to a container with a tight-fitting lid and refrigerate for up to 3 days. I don’t recommend freezing as it affects the texture of the vegetables and the consistency of the sauce.
- Reheat in a saucepan over low heat until to 165 F, stirring regularly.
Prefer more seafood? Try this ginataang hipon or alimasag!
More ginataan recipes
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 tablespoon fish sauce
- 2 cups coconut milk
- 2 finger chili peppers
- 2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks
- 2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths
- 1/2 pound large shrimp, tendrils trimmed
- salt to taste
Instructions
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.
- Add coconut milk and chili peppers. Bring to a simmer. Lower heat and continue to cook for about 3 to 5minutes or until slightly reduced.
- Add squash and cook for about 3 to 5 minutes or until tender but not falling apart.
- Add long beans and cook for 3 to 5 minutes or until vegetables are tender.
- Add shrimp and continue to cook for about 4 to 5 minutes or until color changes.
- Season with salt to taste. Serve hot.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Jonathan Bryans says
This was lovely……made it today….all the veggies were al dente…..so flavoursome, mild and creamy….I must look into some other dishes from the Philippines ….I quite fancy a fish sinigang one day…..thank you!!
Aman says
Highly recommend this recipe! So simple but so delicious. I also want to let you know Lalaine. I have never succeeded this dish until I tried your recipe. Made me fall in love with squash and coconut milk even though I never liked them before. Thank you !
Lalaine Manalo says
Yay! Thanks for the feedback. I’m glad the recipe worked well for you.
Lovey says
I just made this recipe and it turned out super delicious! We didn’t have kalabasa so I used Butternut squash. I didn’t see or taste any difference. I will definitely keep this recipe as my guide for next time. Thanks so much!
Sydney Paquit says
I do really love all your recipes Ms. Lalaine. Saves my stressful day of thinking what to cook and to eat. Ahaha thank much. More power to you 😊❤️
Ferdinand Gamboa says
Thank you po sa na share nyo na kalabasa with shrimp and coconut milk receipe. Ano po ang inilagay nyo sa uli? Sa spoon. Coconut milk po ba?
Lalaine Manalo says
Coconut cream, yung kakang gata or first extraction/piga na mas creamy at thick 🙂
eric cabunilas says
Hi Lalaine,
My wife enjoyed it very much even though I did cook using only vegies as ingredient for vegan diet.
Teresa says
Hi, ma’am! What other squash would you recommend if kabocha squash is not available? Thank you, ma’am!
Lalaine Manalo says
Kabocha squash is the same to our Filipino kalabasa 🙂
Ben says
If you are in the middle east, butter nut is their version of the kalabasa;)
Joy says
This was really good! Can’t believe I waited this long to make it! Simple ingredients but delicious altogether! I used frozen kalabasa they were smaller pieces so was over cooked! Thanks for sharing! I’m a big fan! 🙂
Lalaine Manalo says
My pleasure, Joy! Thank you for your kind words.
Rose Golumbic says
It was fantastic.my Ameircano Asawa loved it!
Salamat!
Rose
Lalaine says
Thank you, Rose! I am glad hubby enjoyed it 🙂
Diane says
I finally made it perfect! I used frozen coconut milk (because I didn’t like the preservative in canned coconut milk) and regular string beans (my store didn’t have the long ones), and peeled shrimp was what I had. It turned out great! Next time I’ll try with chili pepper and see the difference. 😉 Thanks po ate Lalaine!
Lalaine says
You’re welcome, Diane. I am glad you enjoyed it. 🙂
Bamba says
Hi Laine!
I’ve never cooked anything with coconut milk before but i wanna try your recipe. Do you think i can use coconut milk in can? Please let me know
Thank you 😘
Bamba
Lalaine says
Hello Bamba
Yes, you can use coconut milk in a can. That’s what I use, hard to find freshly grated coconut here in the U.S. 🙂
Kris Garing says
Hi Lalaine, I’ve been an avid fan of your blog for almost a year now.. I owe you a lot of the credit that Ive been getting from my family… your recipes are my number one “go to” every time it’s my turn to cook dinner (twice a week that is). I finally tried this giinataang shrimp recipe last Friday since it was holy week and we were only eating seafood…it was my first try but boy oh boy did it hit the spot! My GF said “sauce palang..ulam na!” You are awesome…I enjoy reading your mini stories in every recipes…keep it up! =)
Lalaine says
Thank you so much, Kris.
Feedback and comments like this inspire me keep on cookin’ 🙂
Hazel says
I made this dish for dinner and Rob, my mom and I loved it. It was just the right amount of coconut milk and the mixing of the flavors is awesome! Thanks Laine!
Lalaine says
I am glad you liked it! Happy cooking.