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Description This recipe is a blend of Thai and Puerto Rican flavors. I was tired of eating rice with my curry dishes, so I started making tostones (fried green plantains) to go with some of them. The crunch of the tostones, and the crispiness of the red peppers really lend themselves to making a bright dish of complex flavors and textures that is actually pretty simple to make! Ingredients
1/2 C canola oil Instructions 1. Heat canola oil on medium heat in large skillet. Peel plantains and cut them into one and a half inch sections. Cook plantain chunks in oil until slightly browned on the outside. Remove from oil and place on paper towel to soak up some of the oil. (You'll have to do this a couple of times until all plantains are browned.) 2. Steam green beans (10 minutes on medium-low on stove top, or 3 minutes covered in microwave.) Don't overcook the beans! 3. Place cooked plantain chunks in between pieces of wax paper, and with a heavy pan, grill press, or other heavy instrument, press plantain chunks into plantain chips. 4. Remove plantains from wax paper and cook again in oil on both sides until slightly browned (or the browner, the crispier). Once browned, remove from oil and place on new paper towels to soak up some of the oil. 5. While plantains are cooking, thinly slice up the red pepper length-wise. Put CurrySimple Red Curry Sauce into a medium-sized sauce pan with the red peppers. Set heat to medium, and allow to heat through. Don't boil. 6. When you are only your last round of plantains, turn your broiler on High. Brush both sides of each tilapia fillet with olive oil, and sprinkle with sea salt. Place on cookie sheet, and broil for 7 minutes or until fish flakes easily. 7. Once fish is done, top fish with about 1/4 cup of your curry and pepper sauce, and add your sides of green beans and tostones to the plate! Goes best with a fruity white wine. ;)
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