Ingredients with Measurements:
- 4 ripe plantains, peeled and sliced
- 1 can of coconut milk (13.5 oz)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of tomato paste
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of vegetable oil
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced plantains and fry them until they are golden brown on both sides. Remove them from the skillet and set them aside.
3. In the same skillet, add the diced onion and sauté for 2-3 minutes until it becomes translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Add the tomato paste, curry powder, cumin, coriander, turmeric, salt, and cayenne pepper. Stir well to combine.
6. Add the can of coconut milk and stir until the sauce is smooth.
7. Add the fried plantains back into the skillet and stir to coat them with the sauce.
8. Simmer the curry for 10-15 minutes until the sauce thickens and the plantains are tender.
9. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 24g
Carbohydrates: 47g
Protein: 3g
Fiber: 4g
Sugar: 24g
Substitutions for ingredients:
- You can use green bananas instead of plantains.
- You can use coconut cream instead of coconut milk.
- You can use red curry paste instead of curry powder.
Variations:
- You can add diced potatoes or sweet potatoes to the curry.
- You can add diced chicken or shrimp to the curry.
- You can add chopped peanuts or cashews as a garnish.
Tips and tricks:
- Make sure the plantains are ripe but not too soft.
- You can use a fork to test the tenderness of the plantains.
- You can adjust the amount of cayenne pepper to your taste.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until it is hot.
Presentation ideas:
Serve the curry in a bowl or on a plate with a side of rice or naan bread.
Garnishes:
Chopped cilantro, chopped peanuts or cashews, lime wedges.
Pairings:
White wine, beer, or a fruity cocktail.
Suggested side dishes:
Rice, naan bread, roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, you can add a little bit of water or coconut milk to thin it out.
- If the plantains are too soft, they will break apart in the curry. Make sure they are firm but tender.
Food safety advice:
Make sure the plantains are fully cooked before serving.
Food history:
Alloco is a popular street food in West Africa, made with fried plantains. Coconut curry is a common dish in Southeast Asia and the Caribbean.
Flavor profiles:
Sweet, savory, spicy, creamy.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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