Ginataang Kalabasa at Hipon
Ginataang Kalabasa at Hipon pairs sweet squash with fresh shrimp in a creamy coconut milk broth, a classic combination on Filipino family tables. Sitaw (string beans) are often added for crunch and color, while a spoonful of bagoong (shrimp paste) rounds out the dish with a savory depth. It comes together in one pot and is ready in well under an hour.
Watch It Made
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Instructions
- Heat oil in a pot and sauté garlic, onion, and ginger until fragrant. Add the shrimp shells (if using) and cook briefly to build flavor, then discard the shells or strain later.
- Pour in the coconut milk and bring to a gentle simmer. Add the squash and cook for 8-10 minutes until it begins to soften.
- Stir in the bagoong or fish sauce and add the string beans and chilies. Simmer for another 5 minutes.
- Add the shrimp and cook for 3-4 minutes, just until they turn pink and opaque — do not overcook.
- Season with salt and pepper to taste. Simmer uncovered a few more minutes until the sauce thickens slightly and the squash is fork-tender.
- Serve hot with steamed rice.
Cook's Tip
Add the shrimp last and only cook them for a few minutes — shrimp turn rubbery fast in a hot coconut broth, so pull the pot from the heat the moment they curl and turn opaque.