Ginataang Gulay

Try this healthy, savory, and creamy Filipino Ginataang Gulay with a shrimp dish with nutritious vegetables and coconut milk to elevate this meal to the next level. It is simple ingredients that you may already have from your pantry essentials.

Today, I’m sharing with you one of our all-time favorites in our house when we were growing up. We own a few coconut trees on our property, and we have an abundance of coconut all year. We have ginaatan dish regularly for any meal, but still, we can’t get enough of it because they are so delicious. We all love it!

Why you will love this dish

• Made with healthy ingredients (vegetables, coconut milk or cream, and seafood).
• Easy to make – Got 30 minutes? You can make this yummy dish in no time.
• Budget-friendly and affordable. You will be surprised that cooking your food at home will save you a lot of money.
• A great dish to introduce to your kids since all the veggies have their own unique taste and texture.
• If you love more recipes like this, don’t forget to check out my:
  • Pinakbet Tagalog
  • Ginisang Gulay
  • Ginisang Toge
  • Ground Turkey Asian Stirfry

What is Ginataang Gulay?

Ginataang Gulay in tagalog means Coconut Cream Vegetables in English. The word ginataan means cooked in coconut milk, gulay on the other hand means vegetable. It is a creamy, savory, and yummy Filipino vegetable dish that is made with bright and colorful vegetables with shrimp as a protein source that is cooked in creamy coconut milk.

Similar to Ginisang Gulay, this recipe consists of squash, eggplant, bittermelon, okra, aromatics such as onion and garlic, and shrimp paste or fish sauce as a seasoning to enhance the flavors. These vegetables are staples in Filipino Cuisine because you can easily grow them in your backyard since they thrive in tropical climates.

Ingredient Notes

Most, if not all, of the ingredients, are probably available in your refrigerator and kitchen cabinet already. The full recipe with exact measurements of the ingredients is in the description box below.

• Vegetables – These vegetables are the same in the pinakbet Ilokano and Pakbet Tagalog. Check the photo above for reference. These are our favorite vegetables but feel free to add your preference:
  • yellow squash/kalabasa
  • bittermelon/ampalaya
  • eggplant/talong
  • okra
  • chili and pepper (optional if you wanted a spicy kick)
• Protein – The authentic ginataang gulay always has some protein sources included. My favorites are shrimp which is rich in selenium, vitamin B12, and some essential amino acids
• Coconut milk – Aim for full-fat coconut milk or coconut cream for more creaminess and thicker white sauce. You can use fresh or canned, whichever is available. In canned is more accessible here in the State, and they are in every grocery store Nationwide.
• Shrimp paste – You can also use fish sauce or just salt to season the dish. They are available at Asian grocery stores.

Instructions

The first thing is to prepare everything that we need. Slice all the ingredients if needed.

In a skillet over medium heat, sauté garlic and onion until fragrant, then add shrimp paste. Stir and cook for about 2-4 minutes.

Toss in squash, coconut milk, green pepper, and red chili if using. Let the coconut milk and squash cook for 5 minutes.

Add the okra, eggplant, and bittermelon slices, and stir. Cook for about 5-7 minutes.

Add the shrimp lastly. You will know when the shrimp is ready when it changes color to orange or opaque. Stir gently, taste, then adjust the seasonings with salt and black pepper if needed.

Helpful Tips

• This ginaatang gulay is best served with cooked rice.
• Refrain from overcooking the veggies to retain more nutrients. They will also keep their color and texture if they are cooked appropriately.
• Try soaking bittermelon in salt water to reduce the bitterness.
• Cooking the shrimp last will keep it from overcooking it. Overcooked shrimp is dry and chewy.

Make-ahead, Storage, and Reheating

• Make-ahead: Preparing the vegetables in advance can save us some time. Sliced them accordingly and store them in a container in the fridge until you are ready to cook. Soak the slice eggplant in water to avoid discoloration.
• Storage: Allow the leftovers to cool and transfer them into an air-tight container. The vegetables will soak most coconut milk sauce overnight, which is normal, and it tastes better the next day since all the vegetables absorb the flavors from the sauce.
• Reheat: Transfer into a saucepan with some water if needed. Reheat on medium heat until it is warm thoroughly.

Questions and Answers