Ginataang Laing with Coconut and Taro Leaves

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Slow-cooked taro leaves in rich coconut milk infused with garlic, ginger, and chili for a creamy and spicy Filipino vegetable stew. This Filipino-inspired vegetarian recipe, ready in about 50 minutes, pairs dried taro leaves (Laing), coconut milk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups dried taro leaves (Laing)
• 3 cups coconut milk
• 5 cloves, minced garlic cloves
• 1-inch piece, julienned ginger
• 2, sliced red chili peppers
• 1 tbsp shrimp paste (bagoong)
• 2 tbsp vegetable oil
• 1 small, chopped onion
• to taste salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a deep pan over medium heat. Add 5 minced garlic cloves, 1 small chopped onion, and 1-inch julienned ginger. Sauté for 3 minutes until fragrant.
2. Step 2: Add 1 tbsp shrimp paste and stir for 1 minute to release aroma.
3. Step 3: Pour in 3 cups coconut milk and bring to a gentle simmer.
4. Step 4: Add 2 cups dried taro leaves gradually while stirring carefully to avoid lumps.
5. Step 5: Add 2 sliced red chili peppers and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally until the leaves are tender and coconut milk thickens.
6. Step 6: Season with salt to taste and cook uncovered for another 5 minutes to thicken sauce further. Serve hot with steamed rice.