Ginataang Sigarilyas at Kalabasa
Winged Beans and Squash with shrimp and a creamy coconut sauce is easy to make and so flavorful. Delicious with steamed rice!
Servings: 4 Servings
Calories: 357kcal
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound shrimp, peeled and deveined
- 1 tablespoon fish sauce
- ½ small kalabasa, peeled, seeded, and cut into chunks
- 1 pound sigarilyas, winged beans, ends trimmed and sliced diagonally
- 1 cup coconut cream
- ½ cup water
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink.
- Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
- Add coconut milk and water and bring to a simmer.
- Add kalabasa and cook for about 7 to 10 minutes or until just about done.
- Add sigarilyas and continue to cook for another 4 to 5 minutes or until vegetables are tender and sauce is reduced.
- Season with salt to taste and pepper to taste. Serve hot
Video
Notes
- Cut the vegetables in uniform sizes for even cooking.
- For a smooth, creamy sauce, do not bring the coconut milk to a boil lest it curdles or separates. Cook on a gentle simmer.
Nutrition
Calories: 357kcal | Carbohydrates: 25g | Protein: 14g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 691mg | Potassium: 951mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2424IU | Vitamin C: 32mg | Calcium: 123mg | Iron: 3mg