Filipino coconut stew

    Filipino coconut stew


    27 people made this

    About this recipe: 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.

    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

    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.


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

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