Ginataang Kalabasa (Squash Cooked in Coconut Milk)
Ginataang Kalabasa (Squash Cooked in Coconut Milk) is a traditional Filipino recipe for a classic seafood dish of squash cooked in coconut and chicken stock finished with chillies and prawns. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Squash Cooked in Coconut Milk (Ginataang Kalabasa).
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Ingredients:
1kg squash, peeled and cut into 3cm cubes
225g king prawns, shelled and de-veined
3 tomatoes, diced
2 onions, chopped
1 head of garlic, minced
2 tbsp ginger root, grated
4 tbsp olive oil (or cooking oil)
2 cayenne chillies (or any long chillies)
100g fine beans, trimmed and halved
2 tbsp shrimp paste (belachan)
500ml coconut milk
250ml coconut cream
500ml chicken stock
2 tbsp patis (fish sauce)
Method:
Heat the oil in a large heavy-bottomed saucepan. Add the garlic and fry for about 4 minutes, or until lightly browned then add the ginger and onion and continue frying for about 4 minutes, or until the onions are translucent.
Now add the tomatoes, squash, fine beans, chicken stock, shrimp paste and the coconut milk. Bring to a boil, reduce to a simmer then cook for between 10 and 15 minutes, or until the liquid has reduced and the squash is tender. Add the coconut cream, chillies and the prawns. Return to a boil, reduce to a simmer and cook for a few minutes more.
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