1-First, heat 1 tablespoon of oil in a pan over medium heat and sauté the 1 minced shallot, 2 cloves of garlic, and 1 tablespoon of finely chopped ginger for 2-3 minutes until fragrant. This step builds a solid base for the flavors.

2-Next, add 3 tablespoons of red curry paste and stir for another 2 minutes to let the spices bloom and intensify.

3-Then, incorporate 6 sliced cremini mushrooms and cook for 3-4 minutes until they soften and release their juices. Pour in 1 can (13.5 ounces or 400 ml) of full-fat coconut milk along with 1/2 cup (120 ml) of water, 1 tablespoon of sugar, and 1 tablespoon of vegan fish sauce or soy sauce. Bring the mixture to a boil, then reduce to a simmer uncovered for about 10 minutes, allowing the flavors to meld.

4-Meanwhile, peel 2 medium ripe plantains and slice each into 4-5 thick pieces for the best sweetness and tenderness. In a separate non-stick skillet, heat 2 tablespoons of oil over medium heat and pan-fry the plantain slices for 2-3 minutes per side until they turn golden brown. Set them aside once done to keep their texture intact.

5-Now, clean 1 small pak choy and add the leaves to the simmering curry, letting them cook for 3-4 minutes until wilted. Return the fried plantain slices to the curry and simmer for an additional 5 minutes to absorb the flavors. Finally, stir in 1 tablespoon of lime juice and 2 teaspoons of lime zest from one lime, then garnish with fresh cilantro before serving. This recipe serves 2 large portions or 3 with rice, offering a perfect balance of carbohydrates and fats from plant-based ingredients.

6-In the final step, season to taste and plate your dish. Remember, this quick plantain curry meal reheats well, so it’s great for meal prep. For a healthier twist, pair it with whole grains to keep things balanced.