Kenyan Fried Plantains (Matoke) with Coconut Curry

Ingredients

• 4 medium Green Plantains
• 1 can Coconut Milk
• 1 small Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Curry Powder
• 0.5 tsp Turmeric
• 2 tbsp Cooking Oil
• 0.5 tsp Salt
• 0.25 tsp Pepper
• 0.25 cup Cilantro

Instructions

1. 1Peel the 4 medium Green Plantains. Slice them into 1/2-inch thick rounds.
2. 2Heat 2 tablespoons of Cooking Oil in a large skillet over medium heat, about 350°F (175°C). Carefully add the plantain slices in a single layer, working in batches if needed. Fry for 3-5 minutes per side, until they are golden brown and slightly softened. Use a spatula to remove the plantains from the skillet and place them on a plate.
3. 3In the same skillet, add the 1 small Onion, finely chopped. Cook for 3-4 minutes over medium heat, about 350°F (175°C), until the onion is softened and translucent. Add the 2 cloves Garlic, minced, and 1 teaspoon Ginger, grated. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the 1 tablespoon Curry Powder and 0.5 teaspoon Turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour in the 1 can Coconut Milk. Bring the mixture to a gentle simmer, stirring occasionally. Season with 0.5 teaspoon Salt and 0.25 teaspoon Pepper.
6. 6Gently add the fried plantains back into the skillet with the coconut curry sauce. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes. This allows the plantains to absorb the flavors of the sauce.
7. 7Remove the skillet from the heat. Stir in the 0.25 cup Cilantro, chopped. Serve the Kenyan Fried Plantains (Matoke) with Coconut Curry hot.

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