Ginataang Sitaw at Kalabasa with Curry
Ginataang sitaw at kalabasa with curry simmers long beans and kabocha squash in coconut milk with a small amount of curry powder stirred in for warmth and color. Ready in about 30 minutes, it's still classic ginataan, just with a little more depth in the sauce.
Servings: 5
Calories: 577kcal
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.
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.
Nutrition
Calories: 577kcal | Carbohydrates: 83.9g | Protein: 19.9g | Fat: 24.7g | Saturated Fat: 11.8g | Cholesterol: 22mg | Sodium: 3489mg | Potassium: 1834mg | Fiber: 24.8g | Sugar: 25.8g | Calcium: 308mg | Iron: 12mg
