INGREDIENTS
- 3 tablespoons coconut oil
- 5 garlic cloves, peeled, crushed, and minced
- 1 yellow onion, peeled and chopped
- 4 tablespoons peeled and thinly sliced ginger
- 3-5 pieces Thai chili peppers, sliced (or more if you want it extra spicy)
- 2-3 pinches sea salt, or more to taste
- 1-2 tablespoons black bean garlic sauce, or more to taste
- 3½ cups coconut milk (about 2 cans)
- 1 ounce dried taro leaves
INSTRUCTIONS
- Heat a heavy-bottom pot over medium heat. Once hot enough, add oil and garlic. Saute until garlic is slightly golden and fragrant.
- Follow with onion, ginger, and chili pepper. Season with salt and saute some more until onion has softened and turned translucent.
- Add black bean garlic sauce and coconut milk. Mix well.
- Carefully place taro leaves. Using the back of a ladle, gently push leaves down to fully absorb the milk.
- Do not stir. Turn heat down to its lowest setting and cover pot. Let it simmer for 45 minutes. Check every 15 minutes to make sure nothing is burning on the bottom of the pot (if it's starting to, gently stir without disturbing the leaves).
- If needed, season with more salt and black bean garlic sauce to taste.
- Turn off heat and serve hot, preferably with rice.