Ginataang Gulay (Mixed Vegetables in Coconut Milk)
Ginataang gulay is a warming Filipino vegetable stew where kalabasa (squash), sitaw (string beans), and other garden vegetables are simmered gently in coconut milk until tender and infused with its richness. Garlic, onion, ginger, and a touch of shrimp or pork add savory depth, while the coconut milk mellows everything into a comforting, slightly sweet broth. It’s an everyday ulam that comes together quickly and pairs perfectly with steamed rice.
Watch It Made
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Instructions
- Heat oil in a pot and sauté garlic, onion, and ginger until fragrant.
- If using pork, add it now and cook until lightly browned, about 4-5 minutes.
- Pour in the coconut milk and water, then bring to a gentle simmer.
- Add the squash first since it takes longest to cook, and simmer for 8-10 minutes until nearly tender.
- Add the string beans and eggplant, and simmer for another 5-7 minutes.
- Stir in the shrimp (if using) and green chilies, and cook just until the shrimp turns pink, about 2-3 minutes.
- Season with fish sauce, salt, and pepper, then serve hot with steamed rice.
Cook's Tip
Add vegetables in order of how long they take to cook — squash first, then beans and eggplant — so everything finishes tender at the same time instead of turning the softer vegetables to mush while the squash is still firm.