1-Let’s dive into making this plantain curry, which is as fun as it is rewarding. Start by heating 1 tablespoon of oil in a pot over medium heat, then add the minced shallot, garlic, and ginger, sautéing them for 2-3 minutes until they release their wonderful aroma. Next, stir in the 3 tablespoons of red curry paste and cook for another 2 minutes to let the flavors bloom, followed by adding the 6 sliced cremini mushrooms and cooking for 3-4 minutes until they soften.

2-Pour in the 1 can (13.5 ounces or 400 ml) of full-fat coconut milk, 1/2 cup (120 ml) of water, 1 tablespoon of sugar, and 1 tablespoon of vegan fish sauce or soy sauce. Bring this mixture to a boil, then simmer it uncovered for 10 minutes to thicken up nicely. Meanwhile, peel and slice the 2 medium ripe plantains into 4-5 thick pieces, each about 3.5 cm, and pan-fry them in 2 tablespoons of oil until they’re golden, which takes about 2-3 minutes per side this step adds a delightful crispy texture.

3-Once the curry base is ready, clean and wash the 1 small pak choy, then add it to the pot and let it simmer for 3-4 minutes until it’s tender. Finally, mix in the fried plantains and simmer everything together for another 5 minutes to let the flavors meld. Stir in 1 tablespoon of lime juice and 2 teaspoons of lime zest from one lime before serving, and garnish with fresh cilantro for that final pop of flavor. For a quicker alternative, you can air-fry the plantains by brushing them with oil and cooking at 180°C (355°F) for 7-8 minutes, flipping once it’s a game-changer for busy nights. If you’re into other easy recipes, check out our blackened chicken guide for more cooking inspiration.