Banana Thai Curry
This Banana Thai Curry is a simple, healthy way to enjoy Thai curry with less fat and calories!
This post is in collaboration with iHerb. Thoughts and opinions, as always, are my own.
For the past two springtimes, my first two springs in Holland, I’ve learned a funny way of knowing the spring has sprung. It’s not the flowers or sunshine or warmth. It’s the parrots.
Legend has it that 30 years ago, a pet owner set their green parrots free. They’ve since come to flourish in Holland, zooming about like bright green lightning streaks, letting us know that spring is here.
And that’s sort of how today’s recipe is, delightfully unexpected! With spring on the horizon, it’s time we meander back to the light and healthy side of eating. So today we’re subbing a rather unexpected ingredient into our curry to take the place of saturated fat-filled coconut milk…bananas!
I’ve partnered with iHerb, an online grocery store, to help make this recipe possible. Grocery shopping in Holland can be tricky at points, but with iHerb, I have 35,000 products at my fingertips (and they ship to over 160 countries, including Holland!)
Today we’re using Jarrow Formulas Coconut Oil from iHerb as a base to our curry. It’s a high heat oil, meaning we can cook hot and fast without smoking the oil.
Then we’ll throw in a few heaping spoonfuls of deSiam Thai Red Curry Paste, a really great paste full of authentic flavor. I love flavorful pastes like this because they bring so much life to recipes, without adding tons of fat or sodium.
We’ll supplement our banana base with a few spoons of Edward & Sons Coconut Cream. And finally, we’ll top it all off with toasted Bergin Cashew Nuts, which are a super great source of unsaturated fats.
Banana Thai Curry
- 3 tsp coconut oil 15 mL, divided
- 2 Tbsp chopped onions
- 1 Tbsp fresh grated ginger
- 2 Tbsp red Thai curry paste
- 2 Tbsp coconut cream*
- 4 bananas
- 1 cup vegetable broth 236 mL
- 1 can coconut milk 165 mL
- 2 Tbsp soy sauce 30 mL
- 1 Tbsp chili garlic sauce 15 mL, can sub sriracha
- ½ cup roasted salted cashews 100 g
- ½ cup chickpeas 140 g, drained and patted dry
- ½ cup sugar snap peas 40 g
- 2 cups cooked rice or quinoa
- Slice 2 of the bananas into ½ inch thick rounds. Heat 1 tsp 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 wok add 1 tsp of oil, heating to medium/high. Add the cashews and chickpeas and cook until a bit browned, about 5 minutes. Remove from wok and set aside. (It’s okay if the chickpeas, cashews, and bananas cool down. They’ll heat back up when we add them back in later!)
- Heat another 1 tsp oil in the wok over medium heat. Add onions, ginger, and curry paste, stirring and cooking until nice and fragrant (about 3 minutes). Add 2 Tbsp coconut cream and continue cooking.
- Meanwhile in a separate bowl, mash 2 of the bananas with a fork. To the mashed bananas add broth, coconut milk, soy sauce, and chili garlic sauce. Whisk to combine then add to your wok.
- Continue cooking for 10 minutes, or until curry is hot and fragrant, Taste and add more curry paste if desired.
- To serve, spoon rice into serving bowls, followed by curry. Top with a generous handful of cashews and chickpeas, a few banana slices, and a few sugar snap peas.
Thanks so much again to iHerb for sponsoring this post!
Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time.