Ginataang Kalabasa with Shrimp (Squash in Coconut Milk)

Instructions

1. 1Prepare your ingredients: Peel and cut the about 450 g Kalabasa (squash) into 2.54 cm cubes. Peel and devein the about 225 g Shrimp. Trim and cut the 1 cup Long beans (sitaw) into 2.54 cm pieces. Peel and finely chop the 1 medium Onion. Peel and mince the 3 cloves Garlic. Peel and thinly slice the 2.54 cm Ginger.
2. 2In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but assumed for sautéing) over medium heat (about 175°C/175°C). Add the chopped 1 medium Onion, minced 3 cloves Garlic, and sliced 2.54 cm Ginger. Sauté for 3-5 minutes, stirring frequently, until the onion is softened and the mixture is fragrant.
3. 3Add the about 225 g Shrimp to the pot. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through. Do not overcook.
4. 4Add the cubed about 450 g Kalabasa (squash), the 2.54 cm pieces of 1 cup Long beans (sitaw), and the 1 can Coconut milk to the pot. Stir everything together.
5. 5Bring the mixture to a gentle simmer over medium heat (176.7°C/175°C). Once simmering, reduce the heat to low (121.1°C/120°C) and cover the pot. Cook for 15-20 minutes, or until the squash is fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. 6Stir in the 1 tbsp Fish sauce. Taste the sauce and add salt and pepper as needed until the flavor is balanced. Continue to simmer for another 1-2 minutes.
7. 7Serve the Ginataang Kalabasa with Shrimp hot, ideally over steamed rice.