Laing Stewed Taro Leaves in Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Earthy taro leaves slowly stewed in fragrant coconut milk with spicy chili and shrimp paste, creating a rich and comforting Filipino vegetable dish. This filipino-inspired vegetarian (vegetarian) ready in about 55 minutes pairs 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 250 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.

Prep: 10 min Cook: 45 min Serves 4 Filipino cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 2 cups dried taro leaves thoroughly to remove any grit. Set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a deep pot over medium heat. Add 4 minced garlic cloves, 1 medium chopped onion, and 1 tbsp julienned ginger. Sauté for 4 minutes until fragrant and onions are translucent.
  3. Step 3: Stir in 1 tbsp shrimp paste and cook for 2 minutes to release aroma. Add 3 cups coconut milk and bring to a gentle simmer.
  4. Step 4: Add the rinsed taro leaves and 3 sliced red chili peppers. Cover and simmer on low heat for 30-40 minutes, stirring occasionally to prevent sticking, until leaves are tender and coconut milk thickens.
  5. Step 5: Season with salt to taste. Serve warm as a side dish with steamed rice.

Frequently asked questions

How long does Laing Stewed Taro Leaves in Coconut Milk take to make?

Total time is about 55 minutes (10 min prep + 45 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 Stewed Taro Leaves in Coconut Milk?

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 Stewed Taro Leaves in Coconut Milk?

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 Stewed Taro Leaves in Coconut Milk 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 Stewed Taro Leaves in Coconut Milk 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.

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