Ginataang Kalabasa (Squash in Coconut Milk)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 kilo squash, cut into cubes (1"x1") 1/4 kilo shrimp, shelled and deveined 3 pieces tomatoes, diced 2 onions, chopped 1 head garlic, minced 2 tablespoons of ginger root, crushed and minced 1 tablespoon of canola oil (or olive oil) 2 pieces hot chili peppers 2 cups coconut milk 1 cups coconut milk (gata) 2 cups chicken stock (or water) 2 tablespoons of fish sauce (patis)
* On a big pan, heal canola oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
* Add the tomatoes, squash, chicken stock, and coconut milk. Allow to boil then simmer for about 15 minutes or until the liquid has reduced and the squash becomes tender.
* Add the coconut milk, hot chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
* Serve hot with plain rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGIEMIGUEL.
* Add the tomatoes, squash, chicken stock, and coconut milk. Allow to boil then simmer for about 15 minutes or until the liquid has reduced and the squash becomes tender.
* Add the coconut milk, hot chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
* Serve hot with plain rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGIEMIGUEL.
Nutritional Info Amount Per Serving
- Calories: 245.8
- Total Fat: 12.4 g
- Cholesterol: 65.7 mg
- Sodium: 653.8 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.5 g
- Protein: 13.5 g
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