Peuak gaeng buat (Thai taro in sweet coconut milk)
Soft, nutty cubes of taro in warm sweet coconut milk, scented with pandan. Comforting and simple.
- Time35 min
- LevelEasy
- Costabout £0.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Peel the taro and cut it into 2 cm cubes. Wear gloves or rinse your hands well afterwards, as raw taro can itch.
- 2
Put the taro in a pan with cold water to cover. Bring to the boil and simmer for 10 minutes, until nearly tender. Drain well.
10 min - 3
In a clean pan warm the coconut milk, 300 ml water, palm sugar, salt and pandan leaves over a medium heat, stirring until the sugar dissolves.
- 4
Add the taro and simmer very gently for 10 minutes, until the cubes are completely soft but still holding their shape. Do not boil hard.
10 min - 5
Taste and add a pinch more salt if you like it more balanced. Remove the pandan leaves.
- 6
Serve warm in bowls, sprinkled with the sesame seeds. It is also good chilled.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
