Easiest Way to Prepare Yummy Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)

Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw). This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice. Add squash, coconut milk, and green beans to skillet.

If you liked this recipe, please give a thumbs up and SUBSCRIBE for more Filipino and tropical inspired flavors! Spiced Pumpkin Soup With Coconut Milk Recipes. Bring just to a boil and reduce heat to medium-low, and simmer (covered) just until the squash is tender. You can cook Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw) using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)

1. It's 100 g of Butternut or Kabocha Squash peeled and cubed (about 1 inch).
2. You need 100 g of Yard Long Beans cut in 2-inch lengths.
3. Prepare 250 g of Pork cubed.
4. It's 3 cloves of garlic minced.
5. It's 1 of medium red onion minced.
6. Prepare 1 can (13.5 oz) of Coconut Milk or 1 sachet dissolved in 250ml water.
7. You need 2 tablespoons of oil.
8. It's Half of a cup or at least 3 tbsp of water.
9. Prepare 1 tablespoon of fish sauce.
10. It's to taste of Salt and pepper.
11. Prepare 1 of eggplant quartered/cut into 1-inch cubes.

To test it, simply stab a piece of squash with a fork, if it seems nice and soft, then it's ready, if it's still firm, it needs to cook. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. Serve, drizzled with more coconut milk and sprinkled with toasted squash seeds, if desired. Add coconut milk and stock, and season with salt and pepper.

Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw) instructions

1. Heat oil in pan and cook cubed pork for 15-20 minutes or until golden brown..
2. Add garlic and onions to the pan and cook until garlic is lightly toasted and onions are translucent. Set aside..
3. Using the same pan cook squash for about 10 minutes (add about 3 tablespoons of water) or until soft and tender. Add cooked pork, garlic, and onions. Add fish sauce..
4. Add eggplant and coconunt milk. Simmer for 5-10 minutes or until cooked. On the last 3-5 minutes of cooking time, add long beans. Season with salt and pepper..

Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. This Thai-style butternut squash soup made with coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil. Taste and adjust seasonings, adding the remaining tablespoon of curry. Coconut Milk - This vegan milk substitute makes up the bulk of the liquid in this recipe.