Coconut milk is the star ingredient in this recipe for spicy taro leaves in coconut milk, a Filipino classic known as Laing. Originating from the Bicol region, this dish combines the earthy texture of dried taro leaves with a creamy, slightly spicy sauce made with coconut milk, dried shrimp, garlic, ginger, and bagoong (fermented shrimp paste). The result is an aromatic, comforting stew perfect for those seeking bold and exotic flavors.
This recipe is beginner-friendly as it requires just one step: cooking all ingredients together. Plus, it's versatile: adjust the chilies to control the heat, or add more coconut milk for a thinner sauce. Traditionally served with steamed rice, it also works as a taco filling or a side to grilled fish.
If you can't find dried taro leaves, substitute with spinach or Swiss chard, though the flavor will change slightly. Bagoong is key for umami; if unavailable, use anchovy paste or fish sauce.
Prep
30 min
Servings
4
In a pot, combine coconut milk, dried taro leaves, dried shrimp, garlic, onion, and ginger.
Cook over medium heat until the taro leaves are tender and the mixture thickens.
Stir in bagoong, red chili peppers, salt, and pepper.
Continue cooking until the flavors meld together. Serve with rice. Enjoy the bold and spicy Laing!
