Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 4 medium green plantains and cut each plantain into 1-inch thick rounds. In a large bowl, toss the plantain pieces with 2 tablespoons of vegetable oil to lightly coat them.

2. 2

   To prepare the kroeung glaze, combine 2 shallots, 4 cloves of garlic, 1 inch of galangal, the white part of 1 stalk of lemongrass, 2 finely julienned kaffir lime leaves, and 1 small red chili (deseeded, if preferred) in a mortar and pestle or food processor, pounding until a fine paste forms.

3. 3

   In a small saucepan, combine the kroeung paste with 1 cup of light coconut milk, 2 tablespoons of fish sauce, 3 tablespoons of palm sugar, and 1/4 cup of crushed roasted peanuts. Bring the mixture to a gentle simmer over medium heat, stirring continuously for 5-7 minutes until the sauce thickens slightly into a glaze.

4. 4

   Thread the plantain rounds onto 8 wooden skewers, ensuring not to overcrowd them. Brush a generous amount of the coconut-peanut glaze over all sides of the plantains on the skewers, letting it adhere.

5. 5

   Prepare a charcoal grill for direct medium-high heat. Once the coals are hot, place the glazed plantain skewers directly over the heat and grill for 4-6 minutes per side, brushing with more glaze periodically, until the plantains are tender, slightly caramelized, and have char marks.

6. 6

   In a small bowl, whisk together 2 tablespoons of fresh lime juice and an additional 1 tablespoon of fish sauce to create a light dipping sauce.

7. 7

   Remove the Fire-Roasted Plantains from the grill and let them rest for 2 minutes before serving hot with the prepared dipping sauce on the side.