Ginataang Hipon recipe or Shrimp with Coconut Milk is a savory, hearty and very easy to make. Ginataang hipon is a simple dish with basic ingredients but very tasty and flavorful. To give it a real kick, slice Thai chili into pieces. I’m not that brave, so I keep my Thai chili peppers in one piece. Today is not a day to be on a diet, this dish with it’s savory, creamy coconut sauce will require lots of rice.
The term “ginataang” means it uses coconut milk or cream known in Tagalog as “gata”. In this recipe, I used coconut milk in a can. Cans of coconut milk are so convenient to have on hand, especially if press for time. Coconut cream or milk is extracted from a mature coconut and it is quite a task to do it. Although, fresh coconut cream is more flavorful but grating coconut is not my forte.
With the abundance of coconut in Asia, most Asian countries use coconut in their dishes, desserts and drinks. Cold coconut water with it’s meat is a delightful, refreshing drink in a scorching heat. Many beauty products in Asia uses coconut oil. When I was young, my mom used to rub coconut oil on my hair and I hated it. It is hot in the Philippines and to have this sticky oil on my hair was unpleasant.
Something that I took for granted growing up, now is hailed as a good source of everything.
Benefits of Coconut
Coconut has many health benefits per Healthline.
- Even though coconut meat is high in fat, it is very nutritious. It can help with losing excess body fat and provide many essential minerals.
- Consuming coconut can help improve cholesterol level thus benefiting your heart’s health.
- It can control blood sugar level as it is low in carbs and rich in amino acids, healthy fats, and fiber.
- Coconuts contain powerful antioxidants that can protect your cells from damage.
- Coconut is easy to incorporate in one’s diet. It adapts to many dishes, sweets or drinks and it is easily available. Now, you can find it in your local grocers and not just in Asian stores.
How to Cook Ginataang Hipon
If you’ve never tried a dish with coconut milk and you love seafood – this is a must try. This Ginataang Hipon recipe will not disappoint. In my opinion, this dish is tastier when sauce is reduced.
Watch my video how to cook Ginataang Hipon. Cook it today. Magluto na tayo. Enjoy!
Ginataang Hipon recipe is a savory and hearty shrimp dish infused in coconut milk with a kick. Ginataang hipon is a simple and easy recipe to make. A simple dish yet very tasty and flavorful.
- 1 pound shrimp
- 1 can 13.5 fl oz or 2 cups coconut milk
- 5 pieces Thai chili whole
- 1 ½ clove garlic minced
- 3 teaspoons shrimp paste
- 4 tablespoons cooking oil
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Wash shrimp thoroughly and cut the tendrils.
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Heat oil over medium heat.
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Sauté garlic till light golden brown.
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Add shrimp paste. Cook for 1 minute.
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Add shrimp. Stir. Cook till shrimp color turns pink.
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Pour coconut milk and add thai chili. Turn heat to high and let it boil till sauce is reduced to half. Reduce heat to medium. Let it simmer till desired sauce consistency is achieved. If you want some sauce, turn off heat once sauce is reduced to less than half. If you want a drier consistency continue cooking till coconut milk evaporates and becomes oily to the point shrimp is coated with sauce.
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Turn off heat and transfer to serving plate immediately to avoid burning.
1. Shrimp in coconut milk with lots of garlic is so flavorful. The more garlic, the better.
2. Ginataang Hipon is tastier if sauce is reduced and it turns oily.
3. Once it turns oily, lower heat to medium-low. It can burn easily.
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