Coconut asian taro leaf stew
Coconut taro leaf stew is a delicious Asian dish. Access to fresh taro leaves in the UK is almost impossible but if you do get hold of them, it is important to be aware that uncooked leaves are poisonous when eaten raw. I use the dried version which you can purchase in most good Asian supermarkets.
Cooked taro contains a multitude of nutrient benefits including vitamin C as well as polyphenols. As with other dark leafy greens, taro has also been shown to reduce the risk of heart disease.
Prep Time 10 mins
Cook Time 1 hr
Servings 4 people
Ingredients
- 100g dried taro leaves
- 1 diced onion
- 4 cloves garlic crushed
- 4cm ginger root sliced
- 1 fresh chilli diced
- 400ml can of coconut milk
- 500ml water
- 1 tbsp fish sauce
- Salt and pepper to taste
- Pinch of dried chilli
Method
- Soak the dried taro leaves overnight in some water
- Place all the other ingredients in a pot and boil
- Add the drained taro leaves to the boiling pot and simmer on a low heat for 1 hour
- Sprinkle some chilli flakes onto the stew and serve with jasmine rice