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Low Carb Laing (Taro Leaves in Coconut Milk) Recipe

Name: Low Carb Laing (Taro Leaves in Coconut Milk) Recipe
Prep time: 10 minutes
Total time: 1¼ hours
Yield: 8 servings

Prep Time

10 minutes

Total Time

1¼ hours

Yield

servings

Ingredients

3½ oz Dried taro leaves
6 cups coconut milk (canned)
2 cups coconut cream (canned)
½ cup shrimp paste (bagoong)
½ pound trimmed pork shoulder (thinly sliced)
4 eachs Thai red chili (chopped)
1 small onion (white or yellow, sliced)
½ cup ginger (sliced)
8 garlic cloves (crushed)

Nutrition Info Per Serving

Serving Size

1 serving

Carbohydrates

Protein

Fat

Calories

655

Laing, or taro leaves in coconut milk, is a wonderful dish that can add depth to your low-carb meal prep. With dried taro leaves, rich coconut milk, and shrimp paste, this recipe creates a creamy, flavorful experience that is perfect for a family dinner or entertaining guests. Each serving contains about 15 grams of carbs, making it a supportive option for those embracing low-carb eating while focusing on metabolic health. It’s a satisfying side or main dish that’s bound to impress.

Instructions

Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil.
Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. (Make sure to stir mixture periodically to prevent the ingredients from sticking on the bottom of the pot.)
Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the coconut milk. Let sit for about 20 to 30 minutes. Gently push the leaves down so that it can absorb more coconut milk, as needed.
Once the leaves absorb the coconut milk, stir the leaves and then continue to cook for an additional 5-10 minutes.
Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for 10-12 minutes.
Transfer to a serving plate. Serve as a side dish or entrée.

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