Apple Snails in Coconut Milk or Ginataang Kuhol is a dish that can be enjoyed either as a main dish along with warm white rice, or as an appetizer. This dish is rich and flavorful. I added more chili pepper to provide additional spice to the dish. I like dishes in coconut milk to be extra spicy.
The apple snails used in this recipe (apple snails are also called golden mystery snails) were already cleaned and the shells were removed. These came frozen in a 1lb. package. It is a good thing for me because I saved some time cleaning them. However, I missed the thrill of trying to suck the sauce and meat out of the shell — which usually do when I eat this dish in the Philippines.
I used more spinach for this recipe than I usually do. I cooked this dish for lunch and I like to have more veggies along with the tasty snails. Don’t worry if you add more spinach because these will compress later on and blend with all the other ingredients. If you like this to be more spicy, use hotter varieties of chili pepper. This scoville scale post can help.
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Apple Snails in Coconut Milk (Ginataang Kuhol)
- 1 lb. Apple snails kohol, shell removed
- 1 large bunch fresh spinach
- 2 cups coconut milk
- 6 pieces red chillies
- 1 medium onion sliced
- 4 cloves garlic crushed and chopped
- 2 thumbs ginger sliced
- 1/4 cup shrimp paste
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
- Heat the cooking oil in a cooking pot.
- Once the oil gets hot, saute the garlic and onion. Add the ginger and continue to cook for 1 to 2 minutes.
- Put the apple snails in the cooking pot. Stir and cook for 2 minutes.
- Add the shrimp paste and chillies. Stir.
- Pour-in the coconut milk. Let boil. Cover and simmer for 30 minutes.
- Add the ground black pepper and spinach. Stir and cook for 5 minutes without covering.
- Transfer to a serving bowl. Serve for pulutan or as a main dish with warm white rice. Share and enjoy!