A full-flavoured alternative to your usual weekend roast – serve with a big bowl of rice
whole chicken, about 1.8kg
two thumb-size pieces root ginger
1 stick lemongrass, bashed with a rolling pin
1 lime, cut into quarters
70g/2½ oz pack Massaman curry paste (I used Blue Elephant)
1 tsp olive oil
450g baby new potatoes, any larger ones halved
400ml/14fl oz can coconut milk
1 tsp brown sugar, any type
200g green beans, trimmed
1 tsp fish sauce
2 tbsp unsalted peanuts, crushed (optional) basmati rice, to serve
1. Put the chicken in a roasting tin or large casserole. Roughly chop half the ginger and put into the cavity of the chicken with the lemongrass and half the lime, then tie the legs together with string. Mix 1 tsp of the curry paste with the oil, rub it all over the chicken, then season with salt and pepper. Heat the oven to 200C/fan 180C/gas 6, cover the chicken loosely with foil, then put it in to roast. After 35 mins, take the foil off the bird. Add the potatoes to the tin, then stir them around in any juices. Roast for another 40 mins until the chicken is cooked through and golden and the potatoes are tender.
2. Take the chicken out of the tin and leave to rest, loosely covered. Put the tin on the hob, add the remaining curry paste, grate in the remaining ginger, then fry for 2 mins until fragrant. Stir in the coconut milk and sugar, then boil for about 5 mins until the sauce is slightly thickened.
3. Tip in the beans, simmer for 4 more mins (or until tender), then splash in the fish sauce, any resting juices and squeeze over the remaining lime. Scatter with the peanuts for the authentic Massaman flavour. Carve the chicken and serve with the saucy potatoes and basmati rice.
Ginataang Gulay is a stew like dish usually prepared with different kinds of vegetables like green beans , okra, squash, ampalaya, eggplant and sitaw. A little slices of meat and seafood are also added to add more taste and flavor. This is very simple yet a mouth watering meal of the day.
Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch with steamed rice.
This is my version of Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe! Enjoy!
½ pc. medium calabasa (pumpkin or squash) peeled, seeded, cut into 1-inch cubes
8 oz. fresh or frozen young green jackfruit, thawed and cut into 1-inch pieces
2 pcs. medium eggplant, ends trimmed and cut into 1-inch thickness
8 to 10 pcs. green beans, ends trimmed, cut into halves
1 can (19 oz.) kakang gata (coconut cream)
½ lb. pork belly, cut into 1-inch strips
½ lb. medium shrimp, peeled and deveined
1 tbsp. shrimp paste, sauteed
2 cloves garlic, peeled and minced
1 pc. onion, peeled and chopped
1 tbsp. cooking oil
1 cup water
1 tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Heat oil in a wide pan over medium heat.
Then add the onions and garlic and cook until limp.
Add the pork, stir occasionally and cook until lightly browned.
Then add the shrimps and cook till color turns pink and add shrimp paste and cook, stir regularly, for about 1 to 2 minutes.
Then add the coconut cream and water, bring to a simmer and continue to cook for about 3 to 5 minutes or until slightly thickened and reduced.
Add the jackfruit and cook for about 3 to 5 minutes.
Add the calabasa and cook till tender but firm.
Then add the eggplant and green beans and continue to cook till vegetables are tender and sauce is thickened.
Season with salt and pepper to taste.
Serve while it’s hot,
Share with family and friends and Enjoy!
Ginataang Gulay (Vegetable Simmered in Coconut Milk) Filipino Recipe!
Coconut milk is the liquid that comes from grated coconut milk. Coconut milk has a unique rich taste and is one of the best and healthy ingredients you can use. Coconut milk which is rich in vitamins and minerals has many benefits such as helping to lower cholesterol, improve blood pressure, and prevent heart attacks and strokes. It is also lactose free and can be used as a milk substitute by those who are lactose intolerant.
When making Shrimp Cooked in Coconut Milk choose the freshest and biggest shrimp you can find. Make sure you don’t burn the ginger and garlic and the shrimp is not overcooked. Timing is everything! It’s very important to cook the coconut milk until a little oil comes out to get the nice flavor that blends perfectly with the flavors of ginger and garlic. The green beans and the chilies should be cooked just right.