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Banana Thai Curry (GF, V)

We're heading to Germany in just a few days, and I want to cleanse my palette of any European flavors before we leave. So it's 3 days of Thai recipes, which followed some Thai takeout last night.

Serves: 4

Time: 30 min

Changes: used canned peas instead of sugar snap peas; replaced onion with onion powder; replaced ginger with allspice; replaced soy sauce with coconut aminos


Ingredients

1 cup cooked #peas

1 Tbsp oil, divided

1/2 tbsp onion powder

1 tsp allspice

2 tbsp Thai red curry paste

1 14-oz can coconut milk

2 cups vegetable broth (homemade to reduce sodium)

1 tbsp coconut aminos

1 tbsp chili garlic sauce

1 cup red lentils

Rice, to serve


Instructions

Slice bananas into ½ inch thick rounds. Heat 1 Tbsp of oil in a large wok over medium/high heat and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.


To the same add the onion powder, all spice, curry paste, coconut milk, broth, aminos, and chili garlic paste. Bring to a gentle simmer, then add lentils. Cook until lentils are soft, about 5 to 7 minutes.


To serve, spoon rice into serving bowls, followed by curry. Top with peas and a few banana slices.

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