Filipino ginataang kalabasa recipe for four
Recipe shopping list — copy the items into Valedo.
This Filipino coconut milk stew serves four. Squash and shrimp cook quickly with long beans, and rice is included for serving.
Ingredients
Jasmine rice
2 cups
Kabocha squash
2 pounds
Raw large shrimp
1 pound
Long beans
10 ounces
Coconut milk
2 cans
Yellow onion
1 small
Garlic cloves
4
Fresh ginger
1 tablespoon
Fish sauce
2 tablespoons
Thai bird's eye chiles
2
Neutral cooking oil
1 tablespoon
How to make it
- Sauté onion, garlic, and ginger in oil until soft. 2. Add coconut milk, fish sauce, and squash; simmer until almost tender. 3. Add long beans and cook for 4 minutes. 4. Add shrimp and chiles; cook just until shrimp are opaque. 5. Serve with cooked jasmine rice.
Who this list is for
This list is for home cooks planning to make Filipino ginataang kalabasa with shrimp for four people. If you want an easy, comforting coconut milk stew with squash, shrimp, and long beans, this is the right shopping list. It’s especially helpful if you’re new to Filipino cooking or want to make sure you have every ingredient on hand before you start.
How to use this list
Start by reviewing your pantry and fridge for staples like jasmine rice, coconut milk, and neutral cooking oil. Check if you already have fish sauce, garlic, or ginger. When shopping, look for a small yellow onion, fresh kabocha squash (about two pounds), and 10 ounces of long beans. For shrimp, buy them raw and large, about a pound. Don’t forget two cans of coconut milk and two Thai bird’s eye chiles for heat. Use this list to avoid last-minute runs and make prep smoother.
Common mistakes OR What to skip
A common mistake is buying pre-cooked or small shrimp—they’ll turn rubbery. Stick to raw, large shrimp. Don’t swap kabocha squash for other types; it has the right sweetness and texture. Avoid skipping the fish sauce; it’s key for depth. If you can’t find Thai bird’s eye chiles, you can leave them out, but don’t substitute with sweet peppers. Double-check that you have enough rice—2 cups uncooked is right for four.
What is on this list
You’ll need jasmine rice, kabocha squash, raw large shrimp, long beans, coconut milk, yellow onion, garlic cloves, fresh ginger, fish sauce, Thai bird’s eye chiles, and neutral cooking oil. Cross off what you already have. Make sure your coconut milk isn’t expired, and check that your rice supply is enough for four servings.
Before you go / Day-of / When you are done / After the visit
Before you start cooking, peel and cube the squash, clean and devein the shrimp, and trim the long beans. Chop the onion, garlic, and ginger ahead to save time. Set the rice to cook first. After serving, store leftovers within two hours in airtight containers. Ginataang kalabasa reheats well for lunch the next day.
FAQ
Who is "Filipino ginataang kalabasa recipe for four" for?
This list is for home cooks planning to make Filipino ginataang kalabasa with shrimp for four people. If you want an easy, comforting coconut milk stew with squash, shrimp, and long beans, this is the right shopping list. It’s especially helpful if you’re new to Filipino cooking or want to make sure you have every ingredient on hand before you start.
How should I use "Filipino ginataang kalabasa recipe for four"?
Start by reviewing your pantry and fridge for staples like jasmine rice, coconut milk, and neutral cooking oil. Check if you already have fish sauce, garlic, or ginger. When shopping, look for a small yellow onion, fresh kabocha squash (about two pounds), and 10 ounces of long beans. For shrimp, buy them raw and large, about a pound. Don’t forget two cans o…
What should I skip or avoid with "Filipino ginataang kalabasa recipe for four"?
A common mistake is buying pre-cooked or small shrimp—they’ll turn rubbery. Stick to raw, large shrimp. Don’t swap kabocha squash for other types; it has the right sweetness and texture. Avoid skipping the fish sauce; it’s key for depth. If you can’t find Thai bird’s eye chiles, you can leave them out, but don’t substitute with sweet peppers. Double-check t…
What is on the "Filipino ginataang kalabasa recipe for four" list?
You’ll need jasmine rice, kabocha squash, raw large shrimp, long beans, coconut milk, yellow onion, garlic cloves, fresh ginger, fish sauce, Thai bird’s eye chiles, and neutral cooking oil. Cross off what you already have. Make sure your coconut milk isn’t expired, and check that your rice supply is enough for four servings.
What should I do before I go?
Before you start cooking, peel and cube the squash, clean and devein the shrimp, and trim the long beans. Chop the onion, garlic, and ginger ahead to save time. Set the rice to cook first. After serving, store leftovers within two hours in airtight containers. Ginataang kalabasa reheats well for lunch the next day.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.