Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of cooking oil in a large wok or deep pan over medium-high heat.

2. 2

   Sauté 1 medium chopped onion until softened, then add 4 minced cloves of garlic and a 2-inch piece of julienned ginger, cooking for another 2 minutes until fragrant.

3. 3

   Add 500 grams of 1-inch cubed butternut squash to the wok and stir-fry for 3 minutes, then pour in 0.5 cup of water and simmer for 5-7 minutes until the squash slightly softens.

4. 4

   Stir in 300 grams of peeled and deveined shrimp, cooking until they turn pink, which should take about 2-3 minutes.

5. 5

   Pour in 400 ml of full-fat coconut milk and 2 tablespoons of fish sauce, bringing the mixture to a gentle simmer for 5 minutes, allowing the flavors to meld.

6. 6

   Fold in 1 cup of fresh malunggay leaves, cook for 1 minute until wilted, then season with salt and freshly ground black pepper to taste before serving immediately.