Ginataang Kalabasa, Sitaw at Hipon is a comforting Filipino vegetable stew made with kabocha squash, long beans, and shrimp simmered in rich coconut milk. Creamy, lightly spicy, and full of savory flavor, it is best enjoyed with plenty of hot steamed rice.
Ginataang Kalabasa, Sitaw at Hipon is a classic Filipino dish that brings together simple ingredients in a rich and satisfying coconut sauce. The sweetness of kabocha squash, the freshness of long beans, and the natural briny flavor of shrimp create a balanced meal that feels both homey and special. It can be served as a main dish or as a hearty side, but either way, it belongs beside a generous serving of steamed rice.
Cooking with coconut milk is a beloved method in many Filipino kitchens because it turns everyday vegetables, seafood, and meats into deeply flavorful dishes. In this recipe, coconut milk gently coats the squash and beans while carrying the savory taste of fish sauce, garlic, onion, chili peppers, and shrimp. The result is a creamy ginataan that is comforting without being complicated.
This Filipino coconut milk stew is especially appealing because it uses ingredients that cook quickly. The squash becomes tender and lightly sweet, the long beans keep a pleasant bite, and the shrimp cook in just a few minutes. The sauce should be gently simmered until slightly reduced, never aggressively boiled, so it stays smooth and creamy.
Peeled or head-on shrimp
You can peel and devein the shrimp before cooking if you prefer a neater dish, but keeping the shells on adds more seafood flavor to the sauce. Head-on shrimp also gives the ginataan a deeper, more savory taste, especially when simmered briefly in coconut milk.
If you choose to keep the shrimp shells intact, trim the tendrils and rinse the shrimp well. Drain them thoroughly before adding them to the pan so excess water does not thin out the coconut sauce. Shrimp cook quickly, so add them near the end of cooking and remove the pan from the heat once they turn pink and opaque.
For a cleaner serving experience, peeled shrimp are perfectly fine. The dish will still be creamy, flavorful, and delicious, especially when the squash is cooked just until tender and the long beans remain bright and crisp-tender.
Cooking tips
- Peel the squash if the skin is tough. If the kabocha is young and the skin is tender, you may leave it on.
- Cut the squash into even pieces so they cook at the same rate and hold their shape in the sauce.
- Trim the shrimp tendrils and drain the shrimp well to prevent the coconut milk from becoming watery.
- Simmer the coconut milk gently. Avoid boiling it hard, as high heat can cause the sauce to curdle or separate.
- Add the shrimp toward the end of cooking so they stay tender and do not become rubbery.
- Season gradually with fish sauce and salt, tasting before serving to balance the sweetness of the squash and richness of the coconut milk.
Serving suggestions
Serve Ginataang Kalabasa, Sitaw at Hipon hot as a main entree or as a side dish with steamed white rice. The creamy coconut sauce is one of the best parts of the dish, so spoon plenty of it over the rice. The combination of tender squash, crisp long beans, and juicy shrimp makes this a satisfying meal for lunch or dinner.
If you enjoy a little heat, serve the chili peppers whole for mild spice or slice them before cooking for a stronger kick. The dish is rich, so it also pairs well with simple sides that have clean, fresh flavors.
Storage and reheating instructions
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days.
- Freezing is not recommended because the vegetables can soften too much and the coconut sauce may change texture after thawing.
- Reheat gently in a saucepan over low heat, stirring regularly, until the dish reaches 165 F.
- Avoid high heat when reheating to help keep the coconut milk smooth and the shrimp tender.
This ginataang kalabasa with sitaw and shrimp is a simple but flavorful Filipino recipe that highlights the comfort of coconut milk cooking. It is creamy, savory, slightly sweet, and lightly spicy, making it a reliable dish for family meals and everyday cooking.
More ginataan recipes
Binagoongan Baboy sa Gata
Chicken Halang-Halang
Ginataang Seafood
Adobo sa Gata
Ginataang Kalabasa, Sitaw at Hipon
10 mins
20 mins
30 mins
Lalaine Manalo
Main Entree, Side Dish
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 or kabocha squash, pared, seeded, and cut into 2-inch chunks
- 2 cups sitaw or long beans, ends trimmed and cut into 3-inch lengths
- ½ pound large shrimp, tendrils trimmed
- salt to taste
Instructions
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In a wide pan over medium heat, heat the oil. Add the onion and garlic, then cook until softened and fragrant.
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Add the fish sauce and cook, stirring occasionally, for about 1 minute.
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Pour in the coconut milk and add the chili peppers. Bring to a gentle simmer, then lower the heat and cook for 3 to 5 minutes, or until slightly reduced.
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Add the squash and cook for 3 to 5 minutes, or until tender but still holding its shape.
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Add the long beans and cook for another 3 to 5 minutes, or until the vegetables are tender.
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Add the shrimp and continue cooking for 4 to 5 minutes, or until the shrimp change color and are cooked through.
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Season with salt to taste. Serve hot with steamed rice.
Nutrition Information
Carbohydrates: 17g,
Protein: 16g,
Fat: 29g,
Saturated Fat: 22g,
Cholesterol: 143mg,
Sodium: 889mg
Nutrition information is approximate and provided as a courtesy only.