Add all the ingredients into light coconut milk except plantains and thick coconut milk.
Peel the green plantains and slice them about inch thick and diagonally, directly into the seasoned coconut milk in the pan. keep the plantains submerged in liquid while peeling to prevent them turning dark and muddy color. Staining will change the flavor of the light curry sauce.
Cook on medium low until plantains are cooked and softened and all the water is absorbed. add teaspoon of salt near the end.
Add thick coconut milk and cook on low until milk is simmering, bubbly and quite thick. Give it a taste and adjust the salt to your liking.
