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–+ servings

Ginataang Kuhol (Apple Snails in Coconut Milk)

Apple Snails in Coconut Milk (Ginataang Kuhol) is a rich, flavorful dish that works beautifully as either a main course served with warm white rice or as an appetizer for gatherings. This coconut-based delicacy gets an extra kick from chili peppers, creating the perfect balance of creamy and spicy flavors that will satisfy your taste buds.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Filipino
Servings 4
Difficulty Intermediate

Ingredients
 

  • 1 lb. Apple snails kuhol, shell removed
  • 1 large bunch fresh spinach
  • 2 cups coconut milk
  • 6 pieces red chilies
  • 1 medium onion sliced
  • 4 cloves garlic crushed and chopped
  • 2 thumbs ginger sliced
  • ¼ cup shrimp paste
  • ¼ teaspoon ground black pepper
  • 3 tablespoons cooking oil

Instructions
 

  • Heat the cooking oil in a cooking pot over medium heat.
  • Sauté the aromatics: Once the oil is hot, add the garlic and onion. After a minute, add the ginger and continue cooking for 1 to 2 minutes until fragrant.
  • Add the apple snails to the cooking pot. Stir and cook for 2 minutes to lightly sear them.
  • Incorporate the seasonings: Add the shrimp paste and chilies. Stir well to combine.
  • Pour in the coconut milk. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes to allow flavors to meld.
  • Finish the dish: Add the ground black pepper and spinach. Stir and cook uncovered for 5 minutes until the spinach wilts and incorporates into the sauce.
  • Serve: Transfer to a serving bowl. Enjoy as an appetizer or as a main dish with warm white rice.

Tips from Lola's Kitchen

  • Cleaning fresh snails: If using fresh snails with shells, soak them in clean water overnight, changing the water several times to remove impurities.
  • Flavor intensification: For deeper flavor, try toasting the shrimp paste in a separate pan before adding it to the dish.
  • Perfect spice level: Remove the seeds from the chilies for less heat while maintaining flavor, or add more chilies for extra spiciness.
  • Coconut milk tip: Add the coconut milk gradually and stir continuously to prevent curdling.
  • Texture control: For a thicker sauce, simmer uncovered for the last 10 minutes of cooking.
Tried this recipe?Let us know how it was!