Ginataang Hipon

Step 1

Place a 10-inch skillet over medium-high heat and wait 30 seconds until the surface is hot. Add 1 tablespoon of neutral oil and let it shimmer and slide when you tilt the pan, about 20 seconds.

Step 2

Add the minced garlic and minced ginger to the hot oil and stir constantly for 30 seconds until the smell becomes strong and fragrant.

Step 3

Pour the entire can of coconut milk into the skillet and stir with a wooden spoon to combine it completely with the garlic-ginger mixture.

Step 4

Add the peeled shrimp to the coconut milk and stir once to coat all the shrimp. Bring to a gentle simmer over medium heat, stirring once every 30 seconds.

Step 5

Watch the shrimp closely until they turn bright pink and opaque throughout, with no gray showing inside when you cut one open at the thickest point. This takes 3 to 4 minutes.

Step 6

Add the chopped spinach to the skillet and stir with a wooden spoon until the leaves are completely wilted and tender, about 1 minute.

Step 7

Taste the curry from a spoon. Sprinkle salt and pepper as needed until it tastes right to you.

Step 8

Transfer the ginataang hipon to bowls or plates, making sure each serving gets shrimp, greens, and plenty of coconut sauce.