Banana Curry

Difficulty:

1/5

Yield: 4 servings

Shrimp and vegetables in a spicy green curry is a medley of tastes and textures with the fun addition of fresh sweet plantains and bananas. Harmonious and balanced it is delicious way to spice things up.

Ingredients:

1 tablespoon (15ml) vegetable oil
3 tablespoon (45ml) Thai green curry paste
10 black tiger prawns peeled and deveined (21/25 count)
2.5 cups (625ml) coconut milk
1 tablespoon (15ml) lime juice or 2 kaffir lime leaves torn
2-3 spur chili sliced
1.5 teaspoons (7.5ml) fish sauce
1.5 teaspoons (7.5ml) palm sugar or brown sugar
1 plantain peeled and cut into 1.5 inch (3.8cm) chunks
1 banana cut into 1.5 inch (3.8cm) chunks
¼ cup (60ml) fresh Thai basil
¼ cup (60ml) roughly chopped cilantro

Method:

Heat oil in wok or skillet over medium high heat.

Add the curry paste and fry until oils are released and fragrant about 1-2 minutes.

Add the shrimp and sauté one minute.

Add plantain, sauté one minute.

Gradually whisk in the coconut milk.

Add the fish sauce, lime juice or lime leaves if using, palm sugar and chilies. Bring to a simmer and cook 4 minutes. Add banana last minute just too warm through.

Remove from heat and top with basil and cilantro.

Serve with rice.