Palusami

Ingredients

1 lb (450g) taro leaves (or spinach if taro leaves are not available)
1 can (400ml) coconut milk
1 onion, finely chopped
2 cloves garlic, minced
1/2 lb (225g) corned beef, diced or shredded
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon vegetable oil

Instructions

Prepare the Taro Leaves

If using fresh taro leaves, wash them thoroughly and remove any tough stems. If using frozen taro leaves, thaw them according to package instructions.

Cook the Aromatics

In a large skillet or saucepan, heat the vegetable oil over medium heat.

Add the chopped onion and minced garlic. Saut√© until the onion is translucent and fragrant.

Add the Corned Beef

Add the diced or shredded corned beef to the skillet. Cook for a few minutes, stirring occasionally.

Season the Mixture

Stir in the soy sauce, fish sauce (if using), black pepper, salt, and thyme. Mix well.

Combine with Coconut Milk

Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.

Add the Taro Leaves

Add the taro leaves (or spinach) to the skillet. Stir to combine, ensuring the leaves are well-coated with the coconut milk mixture.

Simmer

Cover the skillet and let it simmer on low heat for about 20-30 minutes, or until the taro leaves are tender and the flavors are well blended.