🫚 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.