Ginataang Kalabasa at Kale (Squash and Kale in Thick Coconut Gravy)
Pam from PinoyBites
Rich, thick and filling, this classic Filipino dish is made healthier with the addition of the nutrient-dense Kale. If you like coconut milk, you’ll definitely love this!
4cupssquashcut into cubes (one small Kabocha squash)
5cupsfirmly packed Kale leavescut into bite-size pieces (1- 2 bunches)
2cans400ml coconut milk (I used Aroy-D)
½poundlarge shrimpscleaned and trimmed*
3tablespoonsregular shrimp paste
2tablespoonsgingerthinly sliced
1small onionfinely chopped
4garlic clovesfinely chopped
2tablespoonsoil
3red Thai chillieskept whole or thinly sliced
½cupwateroptional**
Fish sauce or saltfor seasoning
Instructions
Heat 2 tablespoons of oil in a large pan (with lid). Add the ginger and onion and cook until the onion is softened. Add the garlic and saute for a few seconds before mixing in the shrimp paste. Stir.
Pour in the coconut milk, stir and bring to a boil. If using the additional ½ cup of water, add it now. Continue cooking (on medium heat) for 5 minutes to let the flavors marry. Taste and add salt (or fish sauce) if needed.
Add the squash and cook for 2 minutes. Then the shrimps go in and cook for another minute.
Place the kale leaves, cover and cook on medium heat for 30 seconds. Covering makes the leaves subside , for easier mixing. Uncover and add the chillies. I thinly cut one and kept the rest of the chillies whole.
Continue cooking on medium-high heat until the squash pieces are tender, but not mushy.
Notes
*Either head-on or headless shrimps can be used. If using head-on, snip the pointy part between the eyes and remove the antennae.**If you prefer a thinner sauce, use ½ of water. Otherwise, leave it out like I did if you prefer a thicker gravy.