Ginataang gulay gets a delicious and nutritious twist with the addition of turmeric. Ground turmeric is sprinkled on this mouthwatering vegetable dish not just for flavor but also for its countless nutritional benefits. Turmeric is anti-inflammatory, antibacterial, antiviral, a natural detoxifier and contains anti-bloating properties. No wonder it’s considered a super spice!
GINATAANG GULAY WITH TURMERIC
200g Medium-sized shrimps, peeled and chopped
Salt and black pepper, to season
2 Tbsps Refined coconut oil, divided
¼ cup Chopped onion
2 tsps Chopped garlic
1 tsp Ground turmeric
2 cups Coconut milk
2 cups Squash, peeled and cubed
2 Long green chilies, sliced in half diagonally
2 cups String beans, sliced into 1-inch lengths
2 tsps Fish sauce or more to taste
1 Bird’s eye chili, chopped
- Season the shrimp with salt and black pepper. Heat one tablespoon of oil in a non-stick skillet. Sauté the shrimp until pink, about a minute. Remove from the pan and set aside.
- Heat the remaining oil. Add the onion, garlic, and ground turmeric then sauté until fragrant. Add the coconut milk and bring to a simmer.
- Add the squash and cook for ten minutes or until tender. Stir in the long green chilies, string beans and simmer for five minutes.
- Return the shrimp to the skillet. Season with fish sauce and garnish with bird’s eye chili as well for added heat.
Words and Recipe by Chef Barni Alejandro-Rennebeck
Photographed by Greg Mayo
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