Banana and white bean yellow Thai curry

    Banana and white bean yellow Thai curry

    30saves
    50min


    7 people made this

    About this recipe: This is a sweet and spicy vegetarian yellow Thai curry that is quick and easy to make. Serve with Thai sticky rice.

    HeatherMay Cheshire, England, UK

    Ingredients
    Serves: 4 

    • 2 large bananas
    • 3 cloves garlic
    • oil, as needed
    • 1 teaspoons cumin seeds
    • 2 onions
    • 1 (400g) tin butter beans
    • 4 tablespoons yellow Thai curry paste
    • 1 tin coconut milk
    • 1 handful chopped fresh coriander

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Peel the bananas, slice lengthways, then cut both halves into quarters. Slice one of the cloves of garlic.
    2. Heat some oil in a pan over medium high heat. Drop in a cumin seed to test the heat - if it sizzles, it is hot enough. Add the cumin seeds and when they begin to crackle, add the sliced banana to the pan. Add the sliced clove of garlic. Allow the banana to brown on both sides, and transfer the banana to a separate bowl. The banana often sticks to the bottom of the pan, so you may need to wash it or use a different pan before continuing with the dish.
    3. Chop the onions and the rest of the garlic. Heat some oil in the pan over medium high heat.
    4. Add the onion to the pan, and cook it until the onions are soft and beginning to brown. Add the garlic and the butter beans (drained).
    5. When the butter beans have had a good 2 minutes on a medium high heat and seem to be warmed through, add the banana and the yellow Thai curry paste. Stir thoroughly, but try not to mash the banana.
    6. Add the coconut milk and cook on a medium low heat for around 20 minutes. Add the fresh coriander a few minutes before serving.

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    Reviews (4)

    by
    0

    Easy to make - used more bananas and less coconut milk the second time - perfect yummyness - 17 Apr 2016

    0

    Delicious! I don't agree with the last comments, though: it's a creamy banana and bean curry. No banana and less coconut milk makes it a completely different curry! I did use a 125ml tin as I was only making 2 portions - perhaps people should adjust the size of the tin they use accordingly. - 04 Apr 2015

    by
    0

    I actually made this as I had a huge bunch of bananas to use up and I thought it was a nice change from banana cake and flapjack. This was easy to make but the sweetness of the banana's was a little too much for my taste and it was incredibly creamy with a whole tin of coconut milk. If I make it again I will add a little less coconut milk and omit the banana altogether and replace with something else, though I'm not sure what exactly. It did smell lovely though and it tasted quite nice - I'm sure it's just a matter of personal taste but it was too sweet for me. - 22 Apr 2014

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