Recipe: Appetizing Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)

Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw). Add squash, coconut milk, and green beans to skillet. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar. A comforting coconut squash stew (ginataang kalabasa) made with kabocha squash, coconut milk, and long beans.

Divide the quinoa between bowls and ladle the stew over top. Quickly add your vegetable broth and coconut milk. Toss in the chickpeas along with red peppers flakes. You can cook Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw) using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw)

1. Prepare 100 g of Butternut or Kabocha Squash peeled and cubed (about 1 inch).
2. Prepare 100 g of Yard Long Beans cut in 2-inch lengths.
3. You need 250 g of Pork cubed.
4. Prepare 3 cloves of garlic minced.
5. It's 1 of medium red onion minced.
6. You need 1 can (13.5 oz) of Coconut Milk or 1 sachet dissolved in 250ml water.
7. You need 2 tablespoons of oil.
8. Prepare Half of a cup or at least 3 tbsp of water.
9. You need 1 tablespoon of fish sauce.
10. Prepare to taste of Salt and pepper.
11. Prepare 1 of eggplant quartered/cut into 1-inch cubes.

I then add lime juice, cilantro and spinach. In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil. Cool to room temperature or refrigerate. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.

Coconut Milk Stew Squash & Beans (Ginataang Kalabasa at Sitaw) instructions

1. Heat oil in pan and cook cubed pork for 15-20 minutes or until golden brown..
2. Add garlic and onions to the pan and cook until garlic is lightly toasted and onions are translucent. Set aside..
3. Using the same pan cook squash for about 10 minutes (add about 3 tablespoons of water) or until soft and tender. Add cooked pork, garlic, and onions. Add fish sauce..
4. Add eggplant and coconunt milk. Simmer for 5-10 minutes or until cooked. On the last 3-5 minutes of cooking time, add long beans. Season with salt and pepper..

Allow to cool, then chop or mash to the desired consistency. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste. Serve with lime wedges and cilantro, if desired.

Share this post