Filipino · beginner
Filipino Coconut Squash And Shrimp Stew
A lush, classic home-cooked stew featuring sweet kabocha squash, crisp green beans, and juicy shrimp simmered in savory garlic-ginger coconut cream.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of cooking oil in a wide pot over medium heat. Saute the minced garlic, onion, and ginger for 3 minutes until soft.
- 02
Pour in the coconut milk and fish sauce, bringing it to a low simmer.
- 03
Add the cubed kabocha squash. Cover the pot and cook over medium-low heat for 10 to 12 minutes until the squash is tender when pierced with a fork.
- 04
Stir in the green beans and simmer uncovered for 4 minutes.
- 05
Add the raw shrimp and pour in the thick coconut cream. Stir gently to incorporate all ingredients.
- 06
Simmer for 3 to 4 minutes until the shrimp turn pink and opaque. Season with extra fish sauce or salt to taste, then remove from heat and serve.
A LITTLE KITCHEN KNOW-HOW
Layered Coconut Milk Reduction
Simmering vegetables initially in light coconut milk, then finishing with heavy coconut cream to retain freshness and maximum richness.
Notes from the kitchen
- Mash a few cubes of cooked squash into the broth to naturally thicken the stew and make it extra creamy.
- Do not overcook the shrimp; add them only at the final stage of cooking.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
