Banana and white bean yellow Thai curry

    50 min

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


    Cheshire, England, UK
    16 people made this

    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

    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 in English (5)


    Fast easy and delicious, great flavours for such a low effort recipe  -  15 Sep 2017


    Made a bit of an Oops when I picked up green Thai paste instead of yellow, but a dish of total yummyness! Was quite impressed with myself and all of us enjoyed, but the sticky rice I made with, did its best to stick to he pan.,., so not much to go round! Also, as well as quite fresh bananas, I added some etremley ripe ones which just disintegtated, added to the serious yum of the dish. Will make again and again Thank you  -  06 Aug 2017


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