Ingredients for Banana Curry
- 2 cups vegetable stock
- 4 tablespoons curry paste
- 4 ripe bananas, sliced
- 2 tablespoons lime juice
- 1 medium onion, chopped
- 1 pound boneless, skinless chicken breasts
- Green Beans, quantity not specified (may be included in 1 cup chopped mixed vegetables)
- Eggplant, quantity not specified (may be included in 1 cup chopped mixed vegetables)
- 1/2 cup water
- 1 teaspoon chicken stock powder
- 2 tablespoons fresh basil leaves
- Cooked Basmati Rice, for serving
- 1 can (13.5 oz) full-fat coconut cream
- 1 cup chopped mixed vegetables (such as bell peppers, carrots, and peas)
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How to Make Banana Curry
- Heat 2 cups vegetable stock in a large pan over medium heat. Add 2 tablespoons of the curry paste and 2 ripe, sliced bananas.
- Toss until the bananas are coated. Remove from pan and set aside. Pour 2 tablespoons of lime juice over the reserved bananas.
- Add the remaining 2 tablespoons of curry paste and 1 medium onion, chopped, to the pan.
- Cook until the onions are softened, about 5 minutes.
- Add 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces. Cook until golden brown, about 5-7 minutes.
- Stir in 1 cup chopped vegetables (such as bell peppers, carrots, and peas), 1/2 cup water, and 1 teaspoon of chicken stock powder.
- Add 1 can (13.5 oz) of full-fat coconut cream and simmer until slightly thickened, about 5-7 minutes.
- Gently stir in the reserved banana mixture.
- Add the remaining 2 ripe bananas, sliced. Heat through for another 2-3 minutes.
- Sprinkle with 2 tablespoons of fresh basil leaves and serve hot over rice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
46g
Fat
6g
Carbs
13g
