Friday Recipe Files: Linubihang Pasayan (Shrimp Cooked in Coconut Milk)

RecipeThis delightful and tasty recipe can fill an empty stomach. Good to eat this rainy season. Try adding some red pepper flakes for extra warmth! Try serving over jasmine rice.

Prep time:
Cook time:
Yield: 4-6


  • 1/2 – 1 lb shrimp (medium size)
  • 1 bunch chilli leaves
  • 1 cup pure coconut milk
  • 1 small raw papaya, cut into 2 inches square
  • 1 ripe tomato, sliced
  • 1 red bell pepper, diced
  • onion leaves diced
  • salt to taste
  • pinch of sugar (optional)


  1. Wash shrimps and boil in 2 cups of water together with the raw papaya.
  2. Let it simmer for 5 minutes.
  3. Add the spices.
  4. Pour the pure coconut milk.
  5. Add the sugar and salt to taste.
  6. Add chilli leaves.
  7. Sprinkle onion leaves in the mixture and let it simmer for 4 minutes.
  8. Avoid coconut milk to curdle.
  9. Serve hot.

Questions? Comments?  Email me at heather (at) smallchangelife (dot) org or drop by my Facebook page and leave me a message, leave a comment below or feel free to start up a conversation in the discussion forum.


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