Ginataang Laing with Coconut and Taro Leaves
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 (vegetarian) ready in about 50 minutes pairs dried taro leaves (Laing), coconut milk, minced 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
Instructions
- 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.
- Step 2: Add 1 tbsp shrimp paste and stir for 1 minute to release aroma.
- Step 3: Pour in 3 cups coconut milk and bring to a gentle simmer.
- Step 4: Add 2 cups dried taro leaves gradually while stirring carefully to avoid lumps.
- 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.
- Step 6: Season with salt to taste and cook uncovered for another 5 minutes to thicken sauce further. Serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginataang Laing with Coconut and Taro Leaves take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginataang Laing with Coconut and Taro Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried taro leaves (laing) from drying out.
Can I substitute ingredients in Ginataang Laing with Coconut and Taro Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginataang Laing with Coconut and Taro Leaves for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginataang Laing with Coconut and Taro Leaves vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
