1- Follow this straightforward guide to whip up a tasty plantain curry that’s full of flavor and easy to make. Start by heating 1 tablespoon oil in a deep pot or Dutch oven over medium heat, then sauté the minced shallot, garlic, and finely chopped ginger for 2-3 minutes until they release their aroma. Next, add 3 tablespoons red curry paste and stir for 2 minutes to enhance the spices. This step builds a strong base for the sauce.

2- Incorporate the 6 sliced cremini mushrooms and cook for 3-4 minutes until they soften. Pour in the 1 can (400 ml) full-fat coconut milk and 1/2 cup (120 ml) water, then mix in 1 tablespoon sugar and 1 tablespoon vegan fish sauce or soy sauce. Bring everything to a boil, then lower the heat and simmer uncovered for about 10 minutes. While that’s bubbling, peel and slice the 2 medium ripe plantains into 4-5 thick pieces, and pan-fry them in 2 tablespoons oil over medium heat for 2-3 minutes on each side until golden brown.

3- Add the cleaned pak choy leaves to the curry and simmer for 3-4 minutes, allowing them to wilt. Then, gently stir in the fried plantains and simmer for another 5 minutes to blend the flavors. Just before serving, mix in 1 tablespoon lime juice, 2 teaspoons lime zest, and chopped fresh cilantro for a fresh, citrusy finish. For adaptations, this recipe works for vegan diets as is, and you can make it gluten-free by checking your curry paste.