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Easy Plantain Curry Recipe

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3.8 from 56 reviews

  • Author: Mary & Susan
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

This Easy Plantain Curry recipe is a vibrant, flavorful vegan dish featuring sautéed aromatics, red curry paste, creamy coconut milk, and tender cremini mushrooms. The highlight is the pan-fried plantains that add a delightful sweetness and texture. Garnished with fresh lime zest and cilantro, this curry is perfect for a hearty and comforting meal that can be made in under an hour.

Ingredients

For the Curry

  • 1 tbsp oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tbsp finely chopped ginger
  • 3 tbsp red curry paste
  • 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, cleaned
  • 1 tbsp lime juice
  • 2 tsp lime zest (from one lime)
  • Fresh cilantro, for garnish

For Frying Plantains

  • 2 tbsp oil
  • 2 medium plantains

Instructions

  1. 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 finely chopped ginger. Sauté for 2-3 minutes until fragrant and slightly softened.
  2. Add the curry paste: Stir in 3 tablespoons of red curry paste and continue to sauté for another 2 minutes. This helps to release the flavors and combine the paste with the aromatics.
  3. Sauté the mushrooms: Add the sliced cremini mushrooms to the pot and cook for 3-4 minutes, stirring regularly until the mushrooms soften and release their moisture.
  4. Pour in coconut milk and seasonings: Pour the full can of coconut milk and 1/2 cup water into the pot. Add 1 tablespoon sugar and 1 tablespoon vegan fish sauce or soy sauce. Stir to combine all ingredients.
  5. Let simmer: Bring the mixture to a boil, then lower the heat to a simmer. Let it simmer uncovered for about 10 minutes to allow the flavors to meld while you prepare the plantains.
  6. Fry the plantains: Peel the plantains and slice each into 4-5 pieces about 1 ⅓ inch thick. Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the plantain slices and pan-fry each side for 2-3 minutes until golden brown. Remove and set aside on a plate.
  7. Add your greens: Cut off the root end from the pak choy and clean the leaves thoroughly under cold water. Pat dry and add the pak choy to the curry. Simmer for another 3-4 minutes until the greens are tender.
  8. Add the plantains: Gently add the fried plantains into the curry pot and simmer for an additional 5 minutes to allow flavors to blend.
  9. Finish and garnish: Remove from heat and stir in 1 tablespoon lime juice, 2 teaspoons lime zest, and a handful of chopped fresh cilantro. Serve hot.
  10. Storage: This curry can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

  • You can substitute pak choy with spinach or kale if desired.
  • If you want a spicier curry, increase the amount of red curry paste.
  • For a gluten-free version, ensure your soy sauce or fish sauce is certified gluten-free.
  • Frying plantains in oil results in a richer flavor; however, you can bake them as a healthier alternative.
  • Leftover curry tastes great when reheated and can be served with rice or flatbread.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southeast Asian

Find it online: https://mysimpledish.com/easy-plantain-curry-recipe/