3. Braised Plantain with Thai Spices ||

Plantains cooked with shallots and a saucy paste of bell peppers, coconut, jaggery, tamarind pulp and seasoning. Accompanied with noodles or rice..

Ingredients

2 green plantains

2 Tbsp oil to fry

1/2 tsp turmeric powder

1 tsp red chilli powder

8 shallots

1 tsp minced ginger

Salt to season


To grind: 

1/2 each green and red bell peppers

20 ml coconut milk

2-3 green chillies

Small bunch coriander leaves

1/2 a grated coconut

1 tsp cumin seeds

20 gms jaggery

30 ml tamarind pulp

20 gms lemon grass

2 lime leaves

100 gms peas

100 gms baby brinjals

Juice of 1/2 a lime

7-8 basil leaves

Salt & pepper to taste.

Method

Make a wet paste with the bell peppers, green chilies, coriander leaves, grated coconut, cumin seeds, jaggery and tamarind pulp.

Peel the plantains and soak in salted water.

Pat dry, add a pinch of turmeric and red chili powder.

Fry for 5 minutes in a hot pan, drain off excess oil and set aside.

In the same pan, add the shallots and ginger and sweat.

Add the wet paste and fry well.

Add a little water or stock to create sauce.

Add the plantains and simmer till they are cooked perfectly but not mushy.

Serve with noodles or rice.

Key Ingredients: Plantain, Vegetable Oil, Turmeric, Red Chilli, Shallots, Ginger, Salt, Bell Pepper, Coconut Milk, Green Chillies, Coriander Leaves, Desiccated Coconut, Cumin Seeds, Jaggery, Tamarind, Lemongrass, Kaffir Lime, Green Peas, Eggplant, Lemon Juice, Basil.

[Source: Internet]