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Green curry with banana

  • 5 pcs green bananas, pealed and sliced
  • 2 tbsp coconut oil
  • 1 pcs onion
  • 4 clove garlics
  • 1 tbsp turmeric, ground
  • 1 tbsp ginger, minced
  • 1 tbsp mustard seeds
  • 1 pcs canned cocount milk
  • 1 tbsp tamarinds
  • 1 pinch salt
  • 4 tbsp thai basil, chopped

  1. Put the bananas into a pot, add some water so that they do not burn to the bottom. Cook them for about 5-10 minutes.
  2. In Wok, heat coconut oil. Add garlic, turmeric, ginger, and mustard seeds and cook them until they start to be brownish and lose liquid.
  3. Add onion and cook until soft and browned.
  4. Add the banana, coconut milk, tamarind sauce, and salt.
  5. Bring to a low boil, then reduce heat and simmer for 10 minutes, or until bananas are very soft.
  6. Stir in basil, add more salt if needed.
  7. Serve it with rice.

Good points

  • No cholesterol
  • Very low in sodium
  • High in manganese
  • Very high in vitamin B6

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: Thai
General (in 1 portion)
Calories: 254.4 kcal
Carbohydrates: 43.42 g
Cholesterol: 0 mg
Sugar: 21.62 g
Protein: 2.79 g
Fat: 7.59 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com