Low Carb Laing (Taro Leaves in Coconut Milk) Recipe
Prep Time
10 minutes
Total Time
1¼ hours
Yield
8
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
15
g
Protein
18
g
Fat
63
g
Calories
655
When you need to revamp your menu, opt for this scrumptious recipe for low carb laing (taro leaves in coconut milk). With just a few ingredients, you can shake up your normal routine with this delicious laing. Furthermore, it is a good choice for a keto diet.
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.