Chicken & Plantain Curry Bowl

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Prep Time : 15 minutes | Cook Time : 35 minutes | Total Time: 50 minutes

Ingredients:

• For the curry:

  2 tbsp olive oil

  2 shallots, minced

  4 cloves garlic, minced

  2 tbsp ginger, finely chopped

  6 tbsp red curry paste

  4 mini sweet peppers, thinly sliced

  2 (13.5oz cans) coconut milk

  1 cup water

  2 tbsp fish sauce (sub soy sauce)

  2 tbsp lime juice

  Zest from one lime

• For the plantains:

  4 medium ripe plantains

  1/4 cup coconut oil

• To serve:

  4 cups white or brown rice, cooked

  2 cups chicken breast, shredded (optional)

  Fresh cilantro, to garnish

  Green onions, to garnish

Instructions (yields 4 servings):

• Heat the olive oil in a large pot over medium heat. Add the shallots, garlic, and ginger and sauté for 2–3 minutes, until fragrant.

• Add the red curry paste and cook for another 1–2 minutes, stirring constantly to combine with the aromatics.

• Stir in the sliced mini sweet peppers and cook for 2–3 minutes, until slightly softened.

• Pour in the coconut milk and water. Add the fish sauce or soy sauce. Bring to a gentle boil, then reduce heat and simmer uncovered for about 10 minutes.

• While the curry simmers, peel the plantains and slice into 1–1 and 1/2-inch pieces. Heat the coconut oil in a nonstick skillet over medium heat. Pan-fry the plantains for 2–3 minutes per side, until golden brown. Transfer to a plate and set aside.

• Stir the lime juice and lime zest into the curry. Add the fried plantains and simmer for another 5 minutes to let the flavors come together.

• Serve the curry over warm rice and top with shredded chicken (if desired). Garnish with fresh cilantro and green onions.

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