Experience the rich and hearty flavors of taro root in a delicious stew, infused with aromatic spices and tender taro leaves, perfect for a comforting and satisfying meal.
Try this taro leaf stew recipe that combines tender taro leaves with aromatic spices, creating a dish that is both delicious and satisfying. Taro root, which is the star ingredient, is known for its nutty flavor and starchy texture that makes it perfect for stews. It is also loaded with essential nutrients such as fiber, vitamins, and minerals that promote good health.
The addition of coconut milk gives it a creamy texture, while the chili peppers add a slight kick of heat, making it a well-rounded dish. This taro leaf stew is not only easy to prepare but also highly versatile and can be enjoyed as a main dish or as a side dish with rice, quinoa, or bread. So why not give it a try and enjoy a taste of the tropics in the comfort of your own home?
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Creamy Coconut Taro Leaf Stew
- 1 strainer
- large bowl
- 1 knife
- 1 chopping board
- 1 tbsp coconut oil
- 5 cloves garlic peeled, crushed, and minced
- 1 whole yellow onion peeled and chopped
- 1-2 tbsp black bean garlic sauce add more for taste
- 1 oz dried taro leaves
- 2 cans cups coconut milk (3.5 oz)
- 2-4 tbsp Thai chili peppers sliced, add slowly according to your spicy preference
- 4 tbsp ginger peeled and thinly sliced
- Heat a pot over medium heat. Add oil and garlic and sauce (until garlic is slightly golden).
- Add onion, ginger, and chili peppers. Salute until the onion has turned translucent.
- Add black bean garlic sauce and coconut milk into a pot and mix thoroughly.
- Avoid stirring as the leaves are fragile and may be broken. Lower the heat to your lowest setting and cover the pot. Simmer of 45 minutes while checking every 15 minutes to make sure nothing is being burnt.
- Remove from heat. You are ready to serve the Laing!