Gluten-Free Laing with Shrimp and Coconut Milk

Instructions

1. 1Place the about 225 g dried taro leaves in a large bowl and cover them with water. Let them soak for at least 30 minutes. After soaking, drain the taro leaves well and squeeze out as much excess water as you can.
2. 2In a large heavy-bottomed pot, combine the 2 cans (about 380 g) coconut milk, 2 tbsp ginger (grated or finely minced), 4 cloves garlic (minced), 1 medium onion (diced), and 2 small green chilies (chopped).
3. 3Heat the pot over medium heat until the mixture just begins to bubble gently around the edges, about 5-7 minutes. This is a simmer.
4. 4Add the soaked and squeezed taro leaves and the about 450 g shrimp to the pot. Stir everything together to coat the leaves and shrimp with the coconut milk mixture.
5. 5Pour in the 2 tbsp fish sauce and 1 cup water. Stir well to combine.
6. 6Bring the mixture back to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 30-40 minutes. Stir occasionally to prevent sticking. The taro leaves are tender when they are easily pierced with a fork and the sauce will have thickened slightly.
7. 7Serve the Gluten-Free Laing with Shrimp and Coconut Milk hot. It is delicious served with rice.

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