Filipino coconut stew

    (28)
    1 hour 20 min

    This is a traditional Filipino dish, made by simmering together acorn squash with green beans, prawns and tofu in a seasoned coconut milk. Enjoy over freshly cooked rice.


    27 people made this

    Ingredients
    Serves: 4 

    • 15g butter
    • 1 (2.5cm) piece fresh ginger, finely chopped
    • 1 clove garlic, finely chopped
    • 1 small onion, chopped
    • 1 acorn squash, peeled and cut into 2.5cm cubes
    • 1 (400ml) tin coconut milk
    • 225g green beans, cut into 7.5cm pieces
    • 225g cooked prawns, peeled and deveined
    • 1 (396g) block firm tofu, cut into 1.25cm cubes
    • salt and pepper to taste
    • 2 tablespoons caster sugar

    Method
    Prep:40min  ›  Cook:40min  ›  Ready in:1hr20min 

    1. Melt butter in a large frying pan over medium heat. Add ginger, garlic and onion. Cook until garlic begins to brown, about 5 min.
    2. Add squash, coconut milk and green beans to frying pan. Bring to the boil over high heat, then reduce heat to medium, cover and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in prawns and tofu, then season to taste with salt, pepper and sugar.

    Ingredients

    If acorn squash is unavailable, substitute in butternut squash instead.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (22)

    by
    39

    Wonderful!!! This is also known as "ginataang kalabasa". I am Filipino, and my mother and I recently made this together. Instead of acorn squash, we used kalabasa (Philippine squash) from my parents' yard. A fantastic substitute for the squash is sweet potatoes (peeled and cubed). I browned the tofu before I added the coconut milk. Don't worry if the tofu tastes bland, as it will absorb the flavor of the spices and coconut milk, esp. if you eat the leftovers the next day. I've made this with and without tofu, and I prefer it without. Also, I omit butter and sugar. **If you don't have shrimp, you can use chicken breast sliced into thin strips (stir-fry style). Saute the chicken with the garlic, onion, and ginger, then add the coconut milk. **  -  26 Jul 2008  (Review from Allrecipes US | Canada)

    by
    7

    Yum! I suggest DITCHING the SUGAR and instead slicing an apple and adding at the same time as the squash--was perfectly sweet that way, I found. Also, instead of tofu and shrimp, I modified by slicing my an already seared salmon steak up and adding just before serving (suggest one steak per serving for a filling meal). Was DELICIOUS. Tofu and shrimp would be good, too, but was fabulous with salmon.  -  19 Feb 2009  (Review from Allrecipes US | Canada)

    by
    6

    The whole family enjoyed this, including the 3 year old and the baby. We did tweak it a bit based on what was in the pantry and for our dairy-free house. Used butternut squash for acorn, olive oil for butter, and omitted shrimp (just didn't have any). Kept the spices the same. Served over brown rice. I appreciated how easy it was, how quickly it came together, and how adaptable it was for our needs. Would make again!  -  04 Oct 2010  (Review from Allrecipes US | Canada)

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