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Coconut Shrimps and Veggie Stew

Jen Paleracio
Combination of Southeast Asian vegetables with creamy sauce. Curry flavored sauce with shrimp paste to boost umami flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Drinks
Cuisine Filipino

Equipment

  • Big wide pot
  • knife
  • cutting board
  • Grapefruit spoon
  • Ladle

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1 pound shrimp, deveined, peeled, tail on
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili pepper flakes
  • 1 bunch snake beans or string beans, washed, trimmed, sliced
  • 1 tablespoon shrimp paste
  • 2 bitter melons, washed, trimmed, deseed, sliced
  • 1/4 cup soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • Juice of one lime
  • 2 cups kabocha squash, deseed, peeled, cut into bite-sized pieces
  • 1 canned coconut cream
  • 2 Thai red finger chilis, trimmed, sliced

Instructions
 

  • Heat a wide pan with oil. Add the shrimps, cook for 30 seconds on each side or until they turn opaque. Set aside.
  • Use the same pan. Add onion and garlic, saute for a minute or until the onions are translucent. Add turmeric, curry powder, coriander powder, and chili flakes. Continue stirring until combined.
  • Add snake beans and shrimp paste, stir to combine. Add the bitter melons, soy sauce, oyster sauce, fish sauce, and squeeze lime juice. Constantly stirring, simmer for a minute or until veggies are tender.
  • Add kabocha squash and coconut cream, stir, lower the heat, cover, and simmer for 3 minutes or until the squash is tender.
  • Add the red Thai chilis and cooked shrimps, stir to combine. Continue to stir until well heated. Serve immediately with steamed rice.

Notes

  • You can use a wok or wide pan to make sure all the veggies are evenly cooked
  • You can also add fried tofu if you'd like to make this dish vegetarian
  • I added oyster sauce for extra flavor
  • You can either use coconut cream or milk. The creamed coconut of course is more creamy
  • If you'd like to make the authentic Filipino Pinakbet, don't add coconut milk, curry powder, coriander powder, but add eggplant and ginger. Add a little chicken or vegetable broth to jazz up the flavor. 
 
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Keyword bitter melon,, filipino dish, kobocha,, shrimps, shrimp paste,, snake beans,