Ginataang Kalabasa with Sitaw and Shrimp: The Ultimate Filipino Comfort Bowl

There's something magical about the way coconut milk transforms humble vegetables into pure comfort. Ginataang kalabasa is that kind of magic — the dish your lola would whip up on rainy afternoons, filling the house with the sweet aroma of coconut and ginger. It's the ultimate Filipino one-pot wonder: creamy, subtly sweet, a little spicy, and endlessly customizable.

This version combines bright orange kalabasa (squash), crisp sitaw (string beans), and juicy shrimp in a coconut-ginger broth that'll have you scraping the bowl clean. Best part? It's ready in 30 minutes and uses ingredients you can grab from any palengke. Let's dive in!

Ingredients

For the base:

• 2 cups kalabasa (squash), cubed
• 1 cup sitaw (string beans), cut into 2-inch pieces
• 200g medium shrimp, peeled and deveined
• 1 can (400ml) coconut milk
• 1/2 cup water

For the aromatics:

• 3 cloves garlic, minced
• 1 thumb-sized ginger, julienned
• 1 medium onion, sliced
• 2-3 red chili peppers (siling labuyo), sliced

Seasonings:

• 2 tbsp fish sauce (patis)
• 1 tbsp cooking oil
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat oil in a large pan or kawali over medium heat. Sauté garlic, onion, and ginger until fragrant and the onion turns translucent (about 2-3 minutes). This builds the flavor foundation — don't skip this step!

Step 2: Add the Squash and Liquid

Toss in the cubed kalabasa and stir for a minute to coat with the aromatics. Pour in the coconut milk and water. Add the fish sauce and chili peppers. Bring to a gentle simmer, then cover and cook for 10-12 minutes until the squash is fork-tender but not mushy.

Step 3: Add the String Beans

Stir in the sitaw and cook for another 3-4 minutes. You want them bright green and crisp-tender — overcooked beans are a crime against vegetables.

Step 4: Toss in the Shrimp

Add the shrimp and cook for 3-5 minutes until they turn pink and opaque. Don't overcook them — rubbery shrimp is a tragedy. Taste and adjust seasoning with more fish sauce or a pinch of salt if needed.

Step 5: Serve & Devour

Ladle into bowls and serve hot over steaming white rice. The creamy coconut broth mixed with rice is *chef's kiss*. Grab extra chili if you like it spicy!

Nutrition Breakdown (per serving)

• Protein: 18g (shrimp power!)
• Carbs: 22g (mostly from squash — the good kind)
• Fat: 15g (coconut milk goodness)
• Calories: ~280

Pro Tips & Variations

• Swap the protein: Try pork belly strips, diced chicken thighs, or keep it vegetarian with tofu cubes.
• Add more veggies: Malunggay leaves, eggplant, or okra work beautifully here.
• Coconut milk hack: For a richer flavor, use full-fat coconut cream instead of regular coconut milk.
• Storage: This keeps in the fridge for 2-3 days. The flavors actually get better overnight!

Made this? We'd love to see your version! Tag us on social media or drop a comment below with your favorite ginataang variation. Did you add something unexpected? Spill the beans (or should we say, sitaw? 😄)