Utan with Shrimp and Coconut Milk

Ingredients

• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, peeled and minced 1 thumb-sized ginger, peeled and minced
• 1 cup squash, cubed (200g) 1 cup squash, cubed (200g)
• 1 cup eggplant, cubed (200g) 1 cup eggplant, cubed (200g)
• 1 cup okra, trimmed and halved (200g) 1 cup okra, trimmed and halved (200g)
• 1 cup string beans, cut into 2-inch pieces (200g) 1 cup string beans, cut into 2-inch pieces (200g)
• 1 cup shrimp, peeled and deveined (200g) 1 cup shrimp, peeled and deveined (200g)
• 2 cups coconut milk (470ml) 2 cups coconut milk (470ml)
• 2 cups vegetable broth (470ml) 2 cups vegetable broth (470ml)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 20g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent.
2. 2.
   Add the minced garlic and ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the cubed squash, eggplant, okra, and string beans to the pot. Stir and cook for 2-3 minutes to slightly soften the vegetables.
4. 4.
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes or until the vegetables are tender.
5. 5.
   Add the peeled and deveined shrimp to the pot and cook for an additional 3-4 minutes until the shrimp turn pink and are cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Utan with Shrimp and Coconut Milk hot with steamed rice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before adding them to the dish to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of chili flakes to the dish.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• To make the dish more filling, you can add cubed tofu or cooked chicken along with the shrimp.
• If you prefer a thinner consistency, you can adjust the amount of vegetable broth or coconut milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Utan with Shrimp and Coconut Milk in individual bowls, accompanied by steamed rice. Garnish with fresh cilantro or chopped green onions for added freshness and color.

Presentation advice

To enhance the presentation of this dish, arrange the colorful vegetables and shrimp on top of the rice in a visually appealing manner. Drizzle a little coconut milk over the top and sprinkle some toasted coconut flakes for an extra touch of elegance.