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Easy Plantain Curry Recipe

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4.2 from 7 reviews

This Easy Plantain Curry is a flavorful and comforting vegan dish combining creamy coconut milk, red curry paste, and pan-fried plantains with fresh greens and aromatic spices. Perfect for a cozy meal, it features tender mushrooms, crisp pak choy, and zesty lime for a balanced tropical flair.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, Thai-inspired
  • Diet: Vegan

Ingredients

Curry Base

  • 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)

Vegetables and Garnish

  • 1 small pak choy, cleaned
  • 1 tbsp lime juice
  • 2 tsp lime zest (from one lime)
  • fresh cilantro, for garnish

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 ginger, and sauté for 2-3 minutes until fragrant and softened.
  2. Add the curry paste: Stir in 3 tablespoons of red curry paste and continue sautéing for another 2 minutes, mixing well to combine the paste with the aromatics evenly.
  3. Sauté the mushrooms: Add the sliced cremini mushrooms to the pot and cook for 3-4 minutes, stirring frequently, until the mushrooms begin to soften.
  4. Pour in the coconut milk and seasonings: Pour the can of 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 to season the curry.
  5. Let simmer: Bring the curry to a boil, then reduce heat to a simmer and cook uncovered for about 10 minutes to allow flavors to meld.
  6. Fry the plantains: While the curry simmers, peel the plantains and slice each into 4-5 pieces approximately 1 ⅓ inches (3.5 cm) thick. Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Pan-fry the plantain slices for 2-3 minutes on each side until golden brown, then transfer to a plate and set aside.
  7. Add your greens: Clean and pat dry the pak choy, removing the root end if desired. Add the pak choy leaves to the simmering curry and cook for an additional 3-4 minutes until tender.
  8. Add the plantains: Gently stir the fried plantain slices into the curry and simmer for another 5 minutes to combine flavors.
  9. Finish and serve: Just before serving, stir in 1 tablespoon lime juice, 2 teaspoons lime zest, and a handful of chopped fresh cilantro to brighten the dish. Serve hot.
  10. Storage: You can store leftovers in the refrigerator for up to 4 days.

Notes

  • Use vegan fish sauce or soy sauce to keep the recipe vegan and add umami flavor.
  • If pak choy is unavailable, substitute with spinach or kale.
  • Full-fat coconut milk provides creaminess; light coconut milk will yield a thinner curry.
  • Adjust curry paste quantity to your preferred spice level.
  • For a gluten-free option, ensure your soy or vegan fish sauce is gluten-free.
  • Frying plantains adds sweetness and texture; avoid overcrowding the pan for even cooking.

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