In a large pot, heat the vegetable oil over medium heat. Add the diced onion, garlic, and ginger, sautéing until fragrant and softened, about 5 minutes.
Stir in the chopped taro leaves and cook for another 5 minutes until they begin to wilt.
Pour in the vegetable or chicken broth, and bring the mixture to a gentle boil.
Reduce the heat to low and add the coconut milk, simmering for 30 minutes. Stir occasionally to ensure nothing sticks to the bottom.
Add sliced okra to the pot and season with salt and pepper. Cook for an additional 10 minutes until the okra is tender.
For the crispy finish, increase the heat to medium-high and let the stew bubble vigorously for about 5 minutes, stirring to prevent burning.
Serve the stew warm in deep bowls, topped with optional crushed red pepper flakes and fresh cilantro.
