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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Filipino Coconut Squash And Shrimp Stew · Cooking Culmination

Discover / Filipino

Editorial sample recipeFilipinobeginnerHalalGluten-FreeDairy-Free

Filipino Coconut Squash And Shrimp Stew

Name: Filipino Coconut Squash And Shrimp Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 350 g raw shrimp, peeled and deveined; 400 g kabocha squash or pumpkin, peeled and cut into 1-inch cubes; 150 g green beans, cut into 2-inch pieces; 1.5 cup coconut milk; 0.5 cup coconut cream; 4 clove garlic, minced; 1 medium yellow onion, chopped; 1 tbsp fresh ginger, cut into thin matchsticks; 2 tbsp fish sauce

A lush, classic home-cooked stew featuring sweet kabocha squash, crisp green beans, and juicy shrimp simmered in savory garlic-ginger coconut cream.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Filipino Coconut Squash And Shrimp Stew

AI illustration

Ingredients

Servings

350 g raw shrimp, peeled and deveined
400 g kabocha squash or pumpkin, peeled and cut into 1-inch cubes
150 g green beans, cut into 2-inch pieces
360 ml coconut milk
120 ml coconut cream
4 clove garlic, minced
1 medium yellow onion, chopped
1 tbsp fresh ginger, cut into thin matchsticks
2 tbsp fish sauce

Allergen information

This recipe contains or may contain:

crustacean shellfish
crustaceans
fish

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Layered Coconut Milk Reduction

Simmering vegetables initially in light coconut milk, then finishing with heavy coconut cream to retain freshness and maximum richness.

Instructions

Step 1: Heat 1 tablespoon of cooking oil in a wide pot over medium heat. Saute the minced garlic, onion, and ginger for 3 minutes until soft.

Step 2: Pour in the coconut milk and fish sauce, bringing it to a low simmer.

Step 3: Add the cubed kabocha squash. Cover the pot and cook over medium-low heat for 10 to 12 minutes until the squash is tender when pierced with a fork.

Step 4: Stir in the green beans and simmer uncovered for 4 minutes.

Step 5: Add the raw shrimp and pour in the thick coconut cream. Stir gently to incorporate all ingredients.

Step 6: Simmer for 3 to 4 minutes until the shrimp turn pink and opaque. Season with extra fish sauce or salt to taste, then remove from heat and serve.

Cooking tips

Mash a few cubes of cooked squash into the broth to naturally thicken the stew and make it extra creamy.
Do not overcook the shrimp; add them only at the final stage of cooking.
Original home-cooking adaptation inspired by Filipino; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.