Ginataang Kalabasa at Sitaw (Squash and Green Beans in Coconut Milk)
A creamy and flavorful Filipino vegetable dish made with squash and green beans cooked in coconut milk. Naturally gluten-free and soy-free, and can be made vegan.
Ingredients
- 1 lb cubed Kalabasa (Squash)
- 1 cup cut into 2-inch pieces Sitaw (Green Beans)
- 1 can (13.5 oz) Coconut Milk
- 1 medium chopped Onion
- 3 cloves minced Garlic
- 1 tbsp minced Ginger
- 1 tbsp Fish Sauce
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion, minced garlic, and minced ginger. Sauté, stirring often, until the ingredients are fragrant and the onion is softened, about 3-5 minutes.
- 2Add the about 450 g cubed Kalabasa (Squash) and the 1 cup cut into 5.08 cm pieces Sitaw (Green Beans) to the pot. Cook, stirring occasionally, for 5 minutes.
- 3Pour in the 1 can (about 380 g) Coconut Milk. Stir to combine everything in the pot. Increase the heat slightly to bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
- 4Season the mixture with the 1 tbsp Fish Sauce, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Stir well to distribute the seasonings.
- 5Reduce the heat to low (121.1°C / 120°C) and let the dish simmer gently, uncovered, for 15-20 minutes. Stir every few minutes to prevent sticking. The dish is ready when the squash is fork-tender, meaning a fork can easily pierce it, and the sauce has thickened slightly.
- 6Serve the Ginataang Kalabasa at Sitaw hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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