Sautéed Laing with Coconut Milk and Taro Leaves
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. 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 g dried taro leaves (laing)
- 2 cups coconut milk
- 2 tbsp shrimp paste (bagoong alamang)
- 2 medium red chili peppers, sliced
- 4 cloves garlic cloves, minced
- 1 medium onion, chopped
- 2 tbsp vegetable oil
- 1/2 cup water
- to taste salt
Instructions
- 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.
- 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.
- Step 3: Add 200 grams dried taro leaves and toss to coat evenly with the aromatics.
- 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.
- Step 5: Season with salt to taste and serve warm as a side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Loved it! So fragrant and the taro leaves were cooked just right. Made for my vegan friends and they were impressed.
- ★★★★★
This was my first time making laing and it turned out perfectly! My family loved the creamy coconut milk and the taro leaves were so tender.
- ★★★★★
A beautiful dish that captured the essence of Filipino cuisine. The coconut milk gave it such a rich flavor without being heavy.
