Description
This Easy Plantain Curry is a flavorful and vibrant vegan dish featuring sautéed aromatics, rich red curry paste, creamy coconut milk, tender mushrooms, and perfectly pan-fried plantains. With a touch of lime zest and juice, and fresh cilantro garnish, this comforting curry comes together in under an hour and serves as a satisfying meal perfect for any occasion.
Ingredients
Base and Aromatics
- 1 tbsp oil
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1 tbsp finely chopped ginger
- 3 tbsp red curry paste
Main Ingredients
- 6 cremini mushrooms, sliced
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup water
- 1 tbsp sugar
- 1 tbsp vegan fish sauce (or soy sauce)
- 1 small pak choy (bok choy), cleaned
- 2 medium plantains
Additional Flavorings and Garnish
- 1 tbsp lime juice
- 2 tsp lime zest (from one lime)
- fresh cilantro to garnish
- 2 tbsp oil (for frying plantains)
Instructions
- Sauté the aromatics: Heat 1 tablespoon of oil in a deep pot or Dutch oven over medium heat. Once hot, add the minced shallot, garlic, and chopped ginger. Sauté for 2-3 minutes until fragrant and slightly softened.
- Add the curry paste: Stir in 3 tablespoons of red curry paste and continue to sauté for another 2 minutes, stirring frequently to evenly combine the curry paste with the aromatics.
- Sauté the mushrooms: Add the sliced cremini mushrooms to the pot and cook for 3-4 minutes, stirring regularly until they begin to soften and release moisture.
- Pour in the coconut milk and seasonings: Pour the full-fat coconut milk and 1/2 cup of water into the pot. Add 1 tablespoon sugar and 1 tablespoon vegan fish sauce or soy sauce. Stir well to combine.
- Let simmer: Bring the mixture to a boil, then reduce the heat to a simmer and allow it to simmer uncovered for about 10 minutes to develop the flavors.
- Fry the plantains: While the curry simmers, peel the plantains and slice each into 4-5 pieces about 1⅓ inch (3.5 cm) thick. Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once hot, pan-fry the plantain slices for 2-3 minutes on each side until golden brown. Remove and set aside.
- Add your greens: Trim and clean the pak choy thoroughly, then add it to the curry. Let it simmer for another 3-4 minutes until the greens wilt and soften.
- Add the plantains: Add the fried plantains into the curry and simmer for an additional 5 minutes so the flavors meld together.
- Finish and garnish: Stir in 1 tablespoon lime juice and 2 teaspoons lime zest. Garnish with a handful of fresh chopped cilantro before serving.
Notes
- This curry can be stored in an airtight container in the refrigerator for up to 4 days.
- For a spicier curry, increase the amount of red curry paste according to taste.
- Vegan fish sauce can be substituted with soy sauce for a vegetarian option.
- If pak choy is unavailable, spinach or kale can be used as an alternative green vegetable.
- Ensure plantains are ripe (yellow with some black spots) for optimal sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
