I first had ginataang sitaw at kalabasa with curry at a restaurant in the Philippines. Same familiar coconut base I grew up with, but warmer and a little more complex. I couldn't figure out what was different until someone told me it was curry powder. Just a small amount stirred in with the coconut milk gives the whole pot a deeper, cozier flavor. When I got home, I tested it a few times, and this is the version I landed on. It's still very much classic ginataan, just with a little more going on.
If you're in a coconut milk mood, you'll also love laing (taro leaves in spiced coconut milk), gising-gising for something with real heat, or ginataang salmon if you want the same coconut base with fish instead of vegetables.
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What Is Ginataang Sitaw at Kalabasa?
Ginataang sitaw at kalabasa is a classic Filipino veggie dish where long beans (sitaw) and squash (kalabasa) simmer in coconut milk with garlic, onion, and ginger. "Ginataan" literally means cooked in gata (coconut milk).
It's a staple in many Filipino homes, especially in the Bicol region, where coconut milk dishes like Bicol Express and laing are everywhere. Think of this as the gentler, family-friendly cousin: creamy, savory, and good with rice.
This version adds a little curry powder for warm depth without overpowering the Filipino flavor.
Why the Curry Twist Works
Coconut milk and curry spices already go together in so many Southeast Asian dishes, so adding a little curry powder to ginataan just makes sense.
It adds warm, earthy depth, makes the pot smell amazing, and gives the sauce a pretty golden color, without turning it into a totally different dish.
Stick to 1 to 2 teaspoons, enough to notice, not enough to take over.
Ingredients
- Garlic and Onion: The base aromatics.
- Ginger: Adds warmth and a subtle bite that complements both the coconut milk and the curry.
- Protein: Shrimp, chicken, pork, or beef all work. Shrimp is the most common pairing for this dish. See the variations section for timing notes on each.
- Kabocha Squash (Kalabasa): The classic choice, sweet, dense, and creamy when cooked. Cut into even 1-inch cubes so everything cooks at the same rate.
- Yardlong Beans (Sitaw): Firm and fresh, cut into 2-inch lengths. They go in after the squash since they cook faster.
- Full-Fat Coconut Milk: One can (13 to 14 oz) is typically enough for 4 servings. Use full-fat, not light.
- Curry Powder: What sets this version apart. Standard yellow curry powder works well. Start with 1 teaspoon and add more to taste after the coconut milk goes in.
- Fish Sauce or Salt: For seasoning. Fish sauce adds umami depth; start with 1 tablespoon and adjust.
- Thai Chili Peppers: Optional, for heat.
- Beef or Chicken Bouillon Powder: Optional, but adds an extra layer of savory depth to the broth.
Quick Swaps
- No yardlong beans? Regular green beans work, just reduce cook time by a couple of minutes.
- No kabocha? See the squash guide below.
- Want it vegan? Skip the meat and use firm tofu or chickpeas. Swap fish sauce for soy sauce.
- Want more greens? Add a handful of spinach or malunggay (moringa) leaves in the last minute of cooking.
How to Make Ginataang Sitaw at Kalabasa with Curry
- Sauté the aromatics. Heat oil in a large pan or pot over medium heat. Add garlic and cook for about a minute until it starts to turn golden. Add onion and ginger and cook until the onion is soft and translucent, about 3 minutes.
- Brown the protein. Add your protein and cook until mostly done. For pork or chicken, let it brown on the outside before moving on - about 4-5 minutes. If you're using shrimp, set it aside now and add it back at the very end. Shrimp cooks in 2-3 minutes and will turn rubbery if it sits in simmering liquid too long.
- Add the squash. Add the cubed kalabasa and stir to coat in the aromatics. Cook for about 3 minutes before adding liquid - this brief sauté helps the squash hold its shape better once the coconut milk goes in.
- Pour in the coconut milk. Add the coconut milk and stir gently to combine. Lower the heat to medium-low - you want a steady, gentle simmer, not a boil. Add the curry powder, chili peppers if using, and bouillon powder if using. Stir to dissolve.
- Simmer the squash. Cover and cook until the kalabasa is just fork-tender, about 8-10 minutes.
- Add the sitaw. Add the yardlong beans/ sitaw and stir them into the sauce. Cover and cook for another 4-5 minutes until crisp-tender. Taste the sauce now and season with fish sauce, salt, and pepper.
- Add shrimp last (if using). If you set your shrimp aside earlier, add it now. Stir it into the sauce and cook just until pink and curled, about 2-3 minutes. Remove from heat immediately.
- Serve. Ladle into bowls over steamed rice.
Variations Worth Trying
- Classic pork version: Brown pork belly strips until crispy before adding the aromatics. The rendered pork fat becomes part of the sauce and adds a savory richness that's deeply satisfying. This is the most traditional protein for this dish.
- Shrimp (hipon) version: The most common version in Filipino restaurants. Keep the shells on if you can - they add flavor to the broth as they cook. Add shrimp in the last 2-3 minutes only.
- Chicken version: Use boneless thighs cut into chunks. Brown well before adding the coconut milk. Chicken takes a little longer than shrimp but absorbs the curry-coconut sauce beautifully.
- Smoked fish version: Flake in a few pieces of tinapa (smoked fish) or smoked bangus after the coconut milk goes in.
- Vegan version: Skip the meat entirely and use firm tofu (pressed and pan-fried first for texture) or canned chickpeas.
- Add leafy greens: Stir in a handful of fresh spinach or malunggay (moringa) leaves in the last minute of cooking. They wilt quickly and add color, texture, and nutrition to the finished dish.
- Extra spicy: Double the Thai chilies or add a pinch of cayenne with the curry powder. Coconut milk tames heat beautifully, so you can push the spice level higher than you might expect.
Rose's Tips
- Cut the squash evenly. One-inch cubes cook through at the same rate. Bigger pieces stay firm when everything else is ready; smaller pieces turn to mush. Even cuts matter here.
- Add sitaw after the squash, not with it. Long beans cook faster than squash. If they go in at the same time, the beans will be overcooked by the time the squash is ready. Staggering them is what gives you crisp-tender beans alongside perfectly soft squash.
- Taste before seasoning. Fish sauce varies in saltiness by brand. Always taste the sauce before reaching for more.
- The sauce thickens as it cools. Don't overreduce it on the stove. If it looks slightly thin when you pull it off the heat, that's fine - it will tighten up in the bowl.
- Ginger makes a difference. It's easy to skip since it's not in every recipe, but ginger adds a gentle warmth that rounds out the curry flavor and gives the broth more depth. Worth including.
A Note on Squash
Kabocha is the classic choice, sweet and dense with skin soft enough to eat once cooked. If you can't find it, butternut squash is the easiest swap and works just as well. Calabaza is closest to traditional kalabasa if your store carries it. Acorn squash works too, but it's stronger in flavor and takes a bit longer to cook through.
What to Serve with This
Steamed jasmine rice is non-negotiable. The creamy coconut sauce is made to be soaked up by rice.
Fried or grilled fish - a simple piece of fried tilapia or bangus alongside turns this into a full Filipino meal.
Adobong sitaw - if you want to keep the sitaw theme going, this garlicky string bean adobo is a natural companion dish.
Bagoong alamang on the side. It really does transform the dish.
A Note on Bagoong
Bagoong alamang, fermented shrimp paste, isn't in the recipe itself, but it's the condiment most Filipino households actually serve alongside this dish. A small spoonful on the side of the rice, not stirred into the ginataan, adds a salty, funky punch that cuts through the coconut milk's richness. Start with a little; it's strong. Find it in the condiment aisle of any Filipino or Asian grocery store.
Recipe FAQs
Ginataan simply means cooked in gata, the Filipino word for coconut milk. It applies to both savory and sweet dishes - everything from ginataang kalabasa to ginataang bilo-bilo (a sweet coconut milk dessert). If a Filipino dish has "ginataan" or "ginataang" in the name, coconut milk is the cooking medium.
Not recommended. Coconut cream is much thicker and higher in fat. It can make the sauce heavy and overly rich, and it's more prone to separating. Full-fat coconut milk gives you the creamy consistency you want without being cloying.
It boiled. Once coconut milk reaches a rolling boil, the fat separates from the liquid and the sauce breaks. Keep the heat at a gentle simmer and stir occasionally to prevent this. If it starts to separate, lower the heat immediately and stir - you can often bring it back together.
Butternut squash is the easiest substitute and works really well. Calabaza (West Indian pumpkin) is the closest to traditional kalabasa. Acorn squash works but has a stronger flavor and takes longer to cook. See the squash guide section above for more detail.
Yes - it's a great dish as a vegetable-only version. Use firm tofu (pan-fried first for texture) or chickpeas as a protein substitute, and swap fish sauce for soy sauce to keep it fully plant-based.
Ginataan cooking is particularly associated with the Bicol region in southeastern Luzon, where coconut milk and chili are central to almost every dish. The classic ginataang kalabasa is a Bicol staple. That said, variations of the dish are made all over the Philippines under different names - it's called dinuldog in Cebuano, and kalabasa sa gata in other regions.
Pierce a cube with a fork or the tip of a knife. It should slide in with just slight resistance - soft enough to eat easily but still holding its shape. If the fork goes through with zero resistance, it's overcooked and will start falling apart. Start checking at 8 minutes.
More Ginataan Recipes to Try
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Ginataang Sitaw at Kalabasa with Curry
Equipment
- 1 wok or pan
Ingredients
- 2 tablespoon neutral oil
- 1 onion chopped
- 4 cloves garlic minced
- ½ pound large peeled shrimps or any other meat (sliced or ground)
- 2 cups coconut millk
- 1 teaspoon curry powder
- 1 teaspoon beef powder
- ½ -1 cup water
- ½ lb kabocha squash cubed about 2.5 cups
- ½ lb yardlong beans/ sitaw
- 2-3 thai Chili pepper
- salt and pepper
- 1 teaspoon ginger minced
Instructions
- Heat the cooking oil in a large pan or pot over medium heat.2 tablespoon neutral oil
- Sauté the minced garlic, ginger and chopped onion until fragrant and translucent.1 onion, 4 cloves garlic, 1 teaspoon ginger
- Add the protein and cook until almost done. If using shrimp, set it aside.½ pound large peeled shrimps
- Add the cubed squash and string beans to the pan and cook for 5 minutes, stirring occasionally.½ lb kabocha squash cubed, ½ lb yardlong beans/ sitaw
- Pour in the coconut milk and bring it to a gentle simmer.2 cups coconut millk
- Add water if the sauce became too thick. About ½-1 cup.½ -1 cup water
- Add the curry and chili.1 tsp curry powder, 2-3 thai Chili pepper
- Season with beef powder, salt and pepper according to taste preferences.1 tsp beef powder, salt and pepper
- Allow the vegetables to cook until they are tender yet still crisp, about 8-10 minutes, stirring occasionally.
- Once the vegetables are cooked through and the sauce has thickened slightly, remove the pot from the heat.
- Serve the Ginataang Kalabasa and Sitaw hot alongside steamed rice.
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Notes
- Don’t boil the coconut milk. Keep it at a gentle simmer so the sauce stays smooth and creamy.
- Cut squash evenly. Similar-sized cubes cook at the same rate and won’t turn mushy.
- Add shrimp last. Shrimp cooks fast — add it back at the end so it stays juicy, not rubbery.
- Sauce too thick? Add a splash of water or broth to loosen it up.
- Sauce too thin? Simmer uncovered for a few extra minutes. It thickens as it cools.
- Protein swaps work great. Chicken, pork, beef, tofu, or chickpeas all work here.
- Spice level is flexible. Skip the chili for mild, or add more for heat.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating tip: Warm gently on the stove over low heat to prevent separation.
