Ginataang Hipon recipe or Shrimp with Coconut Milk is a savory, hearty and very easy recipe to make. Ginataang hipon is a simple dish with basic ingredients but very tasty and flavorful. Give it a real kick by slicing the Thai chili into pieces. I’m not that brave I keep my Thai chili peppers in one piece. Today is not a day to be on a diet. This dish will require cups of rice.
The term “ginataang” means it uses coconut milk or cream known in Tagalog as “gata”. In this video I used coconut milk in a can. If you are crushed for time a canned coconut milk is so convenient to have on hand. Coconut cream or milk is extracted from a matured coconut. Of course, coconut cream or milk extracted from fresh coconut is more flavorful but grating coconut is not my forte.
Due to the abundance of coconut in Asia you will find most Asian countries use coconut in their dishes, desserts and drinks.
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. 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
Wash shrimp thoroughly and cut the tendrils.
Heat oil over medium heat.
Sauté garlic till light golden brown.
Add shrimp paste. Cook for 1 minute.
Add shrimp. Stir. Cook till shrimp color turns pink.
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.
Turn off heat and transfer to serving plate immediately to avoid burning.
1. Shrimp in coconut milk is so good with lots of garlic. The more garlic the better.
2. I love Ginataang Hipon if sauce is reduced and it turns oily.
3. Once it turns oily lower heat to medium-low. It will burn easily.
4. A lot of the sauce will stick on the shrimp shell which is very tasty. Mix it with rice.