Easy Plantain Curry

This plantain curry features tender pan-fried plantains simmered in the creamiest Thai red curry sauce. It’s infused with rich coconut milk, garlic, ginger, and red curry paste for a balance of sweet, savory, spicy, and zesty flavors! The best plantain curry you will ever try!

Red curry with plantains, mushrooms, and bok choy in a bowl.

Plantains were a mystery to me until a few years ago when I came up with my vegan Pastelón. Since that, I have been experimenting a lot with a variety of sweet and savory dishes using plantains. This curry results from one of my latest experiments, and it’s truly a flavor-bomb.

It uses ripe plantains that are pan-fried until golden brown and then added to a Thai-inspired red curry featuring mushrooms and bok choy. To make it extra special, I garnish it with a squeeze of lime AND lime zest right before serving. This adds a touch of freshness that takes this curry to the next level.

A quick disclaimer: this is in no way an authentic recipe. It’s my own take on making red curry with fried plantains. It’s basically a fusion dish between Caribbean and Thai cuisine, and the result is fantastic.

I cannot even find words to express how amazing this curry tastes. It’s beyond restaurant-quality at this point. It has a silky-smooth mouthfeel with a deep savoriness, the perfect amount of heat (at least for me), and a balance of sweet and salty flavors that make you go for second rounds. My wife is obsessed with this curry!

🍌 Bananas in a Curry?

Oh yes! But not any banana, plantains! If you are not familiar with those, I can understand it might seem unusual to use bananas in a curry, so here are a few reasons why you should give this recipe a try:

An explosion of flavor.

I have made many types of curries before, including Vietnamese curry and Thai green curry, and while those taste amazing, I have to admit that this one holds a special place in my heart. It’s a very unusual type of curry as it features plantains as the main ingredient, not something you fall upon so often!

But let me tell you, the sweetness of the plantains combined with the spiciness and richness of the red curry makes this dish a MUST-TRY. It’s not even an explosion at this point – it’s a supernova of flavors.

Perfectly balanced.

There is a lot going on in terms of flavors here. You’ve got sweet and tropical flavors coming from the plantains, spicy and citrusy from the red curry paste, a hint of tanginess from the lime juice, and finally, a delicate nuttiness that comes from the coconut milk.

Made in one pot. Almost.

I said almost simply because the plantains must be pan-fried (or air-fried!). Otherwise, the whole curry requires just one large pot! Minimal cleaning for maximum flavor!

🫚 Ingredient Notes

Plantains

Not to be confused with the bananas that you enjoy for breakfast, plantains are a different variety, generally larger and with a thicker skin. They are usually fried, baked, or boiled.

Although plantains are starchier than regular bananas, they contain less sugar and are used in many savory dishes.

Where to buy: If you cannot find plantains at a produce store near you, check Latin, Mexican, or African supermarkets – these almost always stock plantains.

How to pick plantains:

Look for plantains that are covered with black spots. They should be almost entirely black on the outside and soft to the touch. Unripe plantains won’t work well in this recipe as they would not be sweet enough and too firm/starchy.

Shallot, garlic, and ginger

Although the curry paste already contains some aromatics, I like to sauté a mix of shallot, garlic, and fresh ginger for extra garlicky and peppery notes.

Red curry paste

Along with green and yellow curry pastes, red curry paste is a staple of Thai cuisine. It consists of aromatics such as chili, garlic, lemongrass, galangal, kafir lime processed into a thick paste.

Behind the recipe: I first tried using only one tablespoon of red curry paste, and after testing, I realized that it lacked spiciness and flavor, not to mention that it didn’t boast that vibrant orange color so specific to red curries. In the end, I used three tablespoons, which seems to be a happy medium between spiciness and fragrant aroma.

Note: Be careful. Not all red curry pastes are vegan! Some may include fish sauce or shrimp, so ensure you read the label carefully before buying. The one I use here is from Cock Brand, but Thai Kitchen or Mae Ploy (the vegetarian one) will work.

Mushrooms

Mushrooms bring earthy notes that balance the sweetness of the plantains. I went with cremini, but oyster, chanterelle, or white button will also work.

Coconut milk

No red curry is complete without the creaminess and fattiness of coconut milk! Since I’m not trying to make a light or healthy dish here but one that packs bold flavors, I rely on full-fat coconut milk.

Recommendation: Brands like Grace, Thai Kitchen, or Native Forest are personal favorites – they taste fresh and subtly nutty.

Sugar

To balance the spiciness and saltiness.

Vegan fish sauce

A teaspoon of vegan fish sauce umami and savoriness to the curry. You can use homemade vegan fish sauce or a store-bought one.

Substitute: Simply replace the fish sauce with soy sauce.

Pak Choy

Greens add a bright and refreshing touch to the curry. I opted for pak choy, also known as bok choy, but nothing is set in stone, so feel free to use the greens you have on hand.

Use your favorite greens! Spinach, collard greens, or broccolini are great alternatives.

Lime

Lime can be optional in most curries, but not here – it’s essential. Lime juice brings a touch of tanginess, while the lime zest brings plenty of citrusy flavor.

🥣 How to Make It

Sauté the aromatics. Heat the oil in a deep pot or Dutch oven and sauté the shallot, garlic, and ginger for 2-3 minutes.
Add the curry paste. Next, add the red curry paste and sauté for another 2 minutes, stirring regularly to combine the paste with the aromatics.

Sauté the mushrooms. Add the sliced mushrooms and cook for another 3-4 minutes, stirring regularly.

Pour in the coconut milk and seasonings. Pour the full-fat coconut milk and water into the pot. Add the sugar and vegan fish sauce (or soy sauce).
Let simmer. Bring to a boil and reduce the heat to a simmer. Let simmer uncovered for about 10 minutes. In the meantime, fry the plantains.

Fry the plantains. Slice each plantain into 4-5 thick slices. Heat the oil in a non-stick skillet over medium heat. Once hot, add the sliced plantains and pan-fry on each side for 2-3 minutes or until golden brown.

Air Fryer Option

Instead of pan-frying, you can air-fry the plantains!

Preheat your air fryer to 355°F (180°C).
Brush the plantains with vegetable oil and arrange them on a sheet of parchment paper.
Air fry for 7-8 minutes, flipping once halfway through frying. The plantains are done when they are golden brown.

Add your greens. Clean the bok choy leaves under cold water and pat them dry. Add them to the curry and let simmer for 3-4 more minutes.
Add the plantains. Finally, add the fried plantains to the curry and simmer for another 5 minutes before garnishing and serving!

Garnish!

Don’t skimp on the garnishes – they add a ton of flavor to the curry! Before serving, incorporate one tablespoon of lime juice, the lime zest, and a handful of chopped cilantro.

📔 Tips

Use ripe plantains.

Please do not try to use unripe plantains. You would end up with bland and hard-to-chew pieces. Your plantains must absolutely be ripe and tender.

Adjust the spiciness.

Tone down the heat by removing one tablespoon of red curry paste. Remember that curry paste contains salt, so you may have to adjust slightly the saltiness of your curry.

Regarding the number of servings.

This recipe serves 2 large portions or 3 if you are serving it with a generous bed of rice, for example.

🥬 Variations

Add extra greens: Feel free to add snap peas, edamame, or green peas!
Make it protein-rich: Since this curry doesn’t contain any protein source, you can incorporate shredded vegan chicken, smoked tofu, or your favorite meat alternative.

Close-up photo of a slice of plantain coated with red curry sauce.

🍚 How to Serve It

Like most curries, you can serve this one with steamed white rice, quinoa, couscous, or naan! Personally, I love to serve it alongside Vietnamese baguette and dip it into the rich sauce!

❄️ Storing and Reheating

To store: You can store this curry for up to 4 days in the refrigerator.
To freeze: Allow the curry to cool completely. Transfer to a freezer-safe container and freeze for up to 2 months.
To reheat: Reheat gently over medium heat for 5-7 minutes or until the sauce is simmering.

💬 FAQ

How spicy is this curry?

Spiciness is subjective, as everyone’s tolerance is different, but if you are used to eating spicy food from time to time, I would say that this curry is hot. On a scale of 1 to 10, with 10 being extra super spicy, I would probably rate this curry a 5.

I cannot find plantains. Can I use regular bananas?

I’m afraid it won’t work well. Plantains are a must for this recipe.

How can I make this curry lighter?

I understand that this curry is quite rich, so if you want to make it lighter, you can use light coconut milk instead of full-fat. In that case, I would advise reducing slightly the amount of red curry paste (as less fat will increase the spiciness perception).

Bowl of red curry with plantains, mushrooms, and cilantro.

If you enjoy sweet and spicy flavors, you will love this plantain curry! It’s hearty and savory and features a velvety smooth curry sauce that is balanced with loads of aromatics. Perfect for the cold weather!

🍛 More Curry Recipes

Easy Vegan Vietnamese Curry

Vegan Red Lentil Curry

Easy Vegan Thai Green Curry

Vegan Katsu Curry

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Bowl containing plantain red curry garnished with cilantro and lime zest.

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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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🍌 Bananas in a Curry?

An explosion of flavor.

Perfectly balanced.

Made in one pot. Almost.