Laing Stewed Taro Leaves in Coconut Milk

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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

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Ingredients

2 cups dried taro leaves (gabi leaves)
3 cups coconut milk
1 tbsp shrimp paste (bagoong alamang)
4 garlic cloves, minced
1 medium onion, chopped
1 tbsp ginger, julienned
3 red chili peppers, sliced
2 tbsp vegetable oil
to taste salt

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Instructions

Step 1: Rinse 2 cups dried taro leaves thoroughly to remove any grit. Set aside.
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.
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.
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.
Step 5: Season with salt to taste. Serve warm as a side dish with steamed rice.