Laing Stew with Coconut Milk and Taro Leaves
A rich, creamy stew of dried taro leaves simmered in coconut milk with spicy shrimp paste and chili, a staple from the Bicol region. This filipino-inspired vegetarian (vegetarian) ready in about 50 minutes pairs grams dried taro leaves (gabi leaves), coconut milk, shrimp paste (bagoong alamang) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 200 grams dried taro leaves (gabi leaves)
- 2 cups coconut milk
- 2 tbsp shrimp paste (bagoong alamang)
- 4 cloves garlic cloves, minced
- 1 inch piece ginger, sliced thin
- 3 red chili peppers, sliced
- 1 medium onion, chopped
- 2 tbsp vegetable oil
- 1 cup water
- to taste salt
Instructions
- Step 1: Rinse 200 grams dried taro leaves thoroughly to remove dust and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a deep pot over medium heat. Sauté 4 minced garlic cloves, 1 medium chopped onion, and 1 inch sliced ginger for 3-4 minutes until fragrant and softened.
- Step 3: Add 2 tbsp shrimp paste and 3 sliced red chili peppers, cooking for 2 minutes until the paste is well blended.
- Step 4: Pour in 2 cups coconut milk and 1 cup water, bring to a gentle boil.
- Step 5: Add the rinsed dried taro leaves and reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until leaves are tender and the sauce thickens. Season with salt to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Laing Stew with Coconut Milk 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 Laing Stew with Coconut Milk 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 coconut milk from drying out.
Can I substitute ingredients in Laing Stew with Coconut Milk 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 Laing Stew with Coconut Milk 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 Laing Stew with Coconut Milk 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.
