Kenyan Fried Plantains (Matoke) with Coconut Curry

Ingredients

• 4 medium Ripe Plantains
• 1 can Coconut Milk
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1/2 teaspoon Chili Flakes
• 1 teaspoon Salt
• 2 tablespoons Oil

Instructions

1. 1Prepare the 4 medium ripe plantains by peeling them and slicing them into 1/2-inch thick rounds.
2. 2Heat the 2 tablespoons of oil in a 10-inch skillet over medium heat, which is about 350°F (175°C). Carefully place the plantain slices in the hot oil and fry for 3-5 minutes per side, until they are golden brown and slightly caramelized. Once cooked, remove the plantains from the skillet and set them aside.
3. 3In the same skillet, add the 1 medium onion, 2 cloves garlic, and 1 tablespoon ginger. Cook over medium heat, stirring frequently, for 3-5 minutes, or until the onion is softened and translucent.
4. 4Add the 2 tablespoons of curry powder, 1 teaspoon turmeric, and 1/2 teaspoon chili flakes to the skillet. Stir constantly and cook for 1 minute until fragrant.
5. 5Pour in the 1 can of coconut milk and bring the mixture to a gentle simmer. Stir in the 1 teaspoon of salt.
6. 6Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it has thickened slightly. The sauce should coat the back of a spoon.
7. 7Serve the fried plantains hot. Spoon the warm coconut curry sauce generously over the plantains.

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