Sautéed Laing with Coconut Milk and Taro Leaves

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, spicy Filipino dish of dried taro leaves slowly cooked in rich coconut milk with chili and shrimp paste for an umami-packed vegetable side. This filipino-inspired vegetarian (vegetarian) ready in about 45 minutes pairs dried taro leaves (laing), 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 180 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.

★ 4.2 (14 ratings) Prep: 10 min Cook: 35 min Serves 4 Filipino cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a deep saucepan over medium heat. Add 4 minced garlic cloves and 1 chopped medium onion, sautéing for 3-4 minutes until soft and fragrant.
  2. Step 2: Stir in 2 tablespoons shrimp paste and 2 sliced medium red chili peppers, cooking for 2 minutes until the shrimp paste is aromatic.
  3. Step 3: Add 200 grams dried taro leaves and toss to coat evenly with the aromatics.
  4. Step 4: Pour in 2 cups coconut milk and 1/2 cup water, stirring gently. Bring to a simmer over low heat, cover partially, and cook for 30 minutes, stirring occasionally until the leaves are tender and the sauce has thickened.
  5. Step 5: Season with salt to taste and serve warm as a side dish.

Frequently asked questions

How long does Sautéed Laing with Coconut Milk and Taro Leaves take to make?

Total time is about 45 minutes (10 min prep + 35 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 Sautéed Laing 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 dried taro leaves (laing) from drying out.

Can I substitute ingredients in Sautéed Laing 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 Sautéed Laing 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 Sautéed Laing 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.

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