SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/filipino-ginataang-gulay-vegetables-in-coconut-milk-with-any-vegetables
Printed July 29, 2026
Printed July 29, 2026
Cooking Without Limits
Filipino Ginataang Gulay (Vegetables in Coconut Milk) with Any Vegetables
This forgiving Filipino stew welcomes whatever vegetables you have on hand, all simmered in a silky coconut milk sauce that makes everything taste luxurious.
Ingredients
- 1 can (13.5 oz) coconut milk
- 4 cups mixed vegetables (squash, green beans, eggplant, spinach, cabbage, bell peppers—use what you have)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons fish sauce or soy sauce
- 1/2 teaspoon shrimp paste (optional)
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Red chili flakes (optional)
Preparation
The beauty of ginataan—the Filipino term for anything cooked in coconut milk—is its flexibility. It's less a recipe than a method, welcoming whatever vegetables are wilting in your crisper drawer and transforming them into something comforting and cohesive.
Coconut milk acts as the great equalizer, its creamy richness making even the most humble vegetables feel special. This is the kind of cooking that builds confidence—there's no wrong answer, just delicious variations.
Preparation
- Heat oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant, about 3 minutes.
- If using shrimp paste, add it now and cook for 1 minute.
- Add harder vegetables first (squash, carrots, green beans) along with the broth. Simmer for 5 minutes.
- Pour in the coconut milk and fish sauce. Bring to a gentle simmer.
- Add softer vegetables (eggplant, bell peppers) and cook for 5 minutes more.
- Finally, add any leafy greens (spinach, cabbage) and cook just until wilted, about 2 minutes.
- Taste and adjust seasoning with salt, pepper, and more fish sauce if needed. Serve over rice.
