Rice isn’t the only starch that goes well with curry! Plantains are secretly great curry companions. This is a dish for trying something different than the usual, and it’s just as comforting as any other curry.
Plus, since the plantain chips can be used like little spoons, you can scoop as little or as much of the curry as you want!
We used a mandoline to cut even slices. Technically, these can also be sliced by hand, but consistency is key. If they aren’t the same thickness, some will be crispy and some will be too floppy for dipping.
You don’t want a floppy banana. Curry will get all over the place.
Keep your curry on your plantains, not the floor,
Your favorite alternative chefs, K & T
Plaintain Chips and Yellow Curry
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Ingredients
- 2 large ripe plantains sliced thin lengthwise
- 1 tsp sesame oil or other oil
- 1 small onion diced small
- 1 tbsp garlic crushed and minced
- 1 tbsp ginger minced
- 4 tbsp yellow curry paste or less for less spice
- 1 15 oz can coconut milk
- 1 tbsp maple syrup
- 1 tbsp lime juice from 1 lime
Instructions
Plantains
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Slice plantains thin with a mandoline (or very precisely by hand).
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Heat up the air fryer for 5 minutes to 370 degrees F.
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Spray the sliced plantains with oil and toss them so they are evenly coated. Place into the air fryer basket (don’t over crowd, will take a few batches).
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Air fry at 370 degrees F for 4 minutes.
Curry
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Meanwhile, place a saute pan over medium-high heat.
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Add a tsp of oil. Add the diced onion, garlic, and ginger. Saute 6-8 minutes or until the onions begin to caramelize.
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Add the curry paste and saute about 1 minute until fragrant. Add coconut milk and maple syrup. Bring to a boil, then remove from the heat. Add the lime juice and stir to combine.
Serving
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Pour some curry in a low bowl (or deep plate) and place plantains on the side. Enjoy!