| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 243 | 16g | 10g | 13g |
| sugars | fibre | protein | salt |
| 6g | 2g | 17g | 0.68g |
There is a certain kind of magic that springs from the kitchen when one embarks on the delightful journey of experimenting with world recipes. And I’ll have to say, preparing ‘Chili Pepper Leaves in Coconut Sauce’ (Ginataang Dahon ng Sili), a dish deeply rooted in Filipino cuisine, was like an adventure, opening up an entirely new flavor profile that’s fresh, bold and beautifully complex. It is the perfect fusion of rich traditions, an elegant cavalcade of flavors that dance delightfully on the palate.
An Ode to Simplicity and Natural Flavors
What completely enamors me about this dish, besides its tantalizing mix of earthy, spicy and sweet, is its incredible simplicity. Drawing parallels to my favorite Southern meals, I found the same hearty appeal in these chili pepper leaves, draped luxuriously in coconut sauce. The ingredients are simple and honest, each one bringing an integral melody to the flavorful symphony. This dish speaks volumes about the ability of few, but powerful fresh ingredients in creating awe-inspiring flavors.
Goodness of Chili Pepper Leaves and Coconut
Beyond the stellar taste, Chili Pepper Leaves in Coconut Sauce is also brimming with nutritional benefits. Chili pepper leaves are known to be a substantial source of vitamins A, B, C, and E. They’ve been utilized in traditional medicines for their anti-inflammatory properties and are outstanding antioxidant agents which help in boosting the immune system.
Moreover, coconut milk, the beating heart of this recipe, is packed with healthy fats and can help lower cholesterol levels. Together with the shrimp, they provide a high-protein, low carbohydrate meal that’s perfect for those watching their weight or adhering to a keto diet.
Moreover, the coconut milk adds a sweet counterpoint to the mildly bitter chili leaves, and the combination of these flavours will leave you craving for more.
Pairing Suggestions
This dish pairs beautifully with freshly cooked Jasmine rice, much like my favorite Southern shrimp and grits. The creamy, spicy sauce seeps into the fluffy grains, creating a medley of flavors that meld beautifully. Here’s a quick recipe for jasmine rice to go with your Ginataang Dahon ng Sili.
You can also pair this dish magnificently with Grilled Tilapia with a vibrant Mango Salsa or a refreshing cucumber salad to balance out the richness of the pepper leaves in coconut sauce.
The love affair with this recipe is much more than just its taste; it’s about celebrating varied traditions, cultures, and cuisines. Embark on this fascinating culinary journey with the Ginataang Dahon ng Sili and I am certain you’ll find your own reasons to fall in love with this fantastic dish.
What You’ll Need
- 20 large fresh chili pepper leaves
- 3 cups coconut milk
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 tablespoon vegetable oil
- 1 inch piece of ginger, sliced thinly
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 green chili peppers, sliced
- 1 tablespoon fish sauce
- 1 pound shrimp, peeled and deveined
Method
Step One
Start by washing the 20 large fresh chili pepper leaves thoroughly and set them aside. Make sure your shrimp is already peeled and deveined ready for cooking.
Step Two
In a large sauté pan, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot, add in the 2 cloves of minced garlic, 1 large chopped onion, and the 1-inch piece of ginger that has been thinly sliced. Sauté until the onions are translucent and the garlic and ginger is fragrant.
Step Three
Into the sautéed mixture, stir in the 3 cups of coconut milk, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fish sauce. Mix all the ingredients together and bring the mixture to a simmer.
Step Four
Add the prepared chili pepper leaves into the pan, as well as the 2 sliced green chili peppers. Allow the mixture to continue simmering for about 5 minutes, or until the leaves are wilted and tender.
Step Five
Finally, add the 1 pound of peeled and deveined shrimp to the mixture. Continue cooking until the shrimp are pink and fully cooked through, which should take about 3 to 5 minutes. Make sure not to overcook the shrimp as they can become tough.
Step Six
Adjust the seasoning with additional salt or pepper if necessary. The Chili Pepper Leaves in Coconut Sauce is now ready to be served. Enjoy the dish hot with a side of rice for a complete meal.
