Thai-Style Banana Curry

Ready in just 30 minutes and with mostly shelf-stable ingredients, this Thai-style banana curry is an easy and filling dinner. Made with coconut milk to balance the spicy sauce, it’s a naturally vegan recipe that can be served as a soup or over rice.

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Bananas can be found in most kitchens around the world and are arguably one of the most tasty and versatile fruits. While usually used in sweet recipes, their mild sweetness and creamy texture work well for savory dishes, too. Like curry!

Maybe you’ve had my Thai eggplant curry or Thai coconut curry. Either way, you’re probably familiar with the rich depth of flavor typical of curries. Now add bananas to that, and you’ve got one flavor-packed dinner in the form of Thai-style banana curry.

Here’s what you’ll need

As you go through this ingredient list, you’ll see many items commonly associated with curry.

• Rice: Curry is delicious when served atop rice. Use white, brown, or any grain of your choosing (quinoa and cauliflower rice also work!).
• Sugar Snap Peas: Sugar snap peas make a great addition when preparing your bowls of curry.
• Bananas: Slice bananas up, and get ready to caramelize them to perfection! 
• Flavor Makers: As with most curry recipes, onion, ginger, and Thai red curry paste lay down a strong foundation of delicious flavor.
• The Broth: Coconut milk, vegetable broth, and soy sauce come together to build the creamy broth. In addition to these, we add chili garlic sauce for an extra bump of flavor.
• Red Lentils: Finally, 1 cup of lentils will make this dish extra nourishing and filling.

Making curry only takes 30 minutes

Step 1: Prep the Rice and Peas
Prepare the rice according to the package instructions. Clean the sugar snap peas and set them aside.

Step 2: Caramelize The Bananas
Slice the bananas into ½-inch thick rounds. Heat the oil in a large wok or skillet over medium/high heat and add the bananas. Cook until they’re lightly browned.

Step 3: Add Flavor
To the same pan, add the remaining oil and heat to medium. Add the onion, ginger, and curry paste, and cook until the onion is soft, about 3 minutes.

Step 4: Cook The Rest
Add the coconut milk, broth, soy sauce, and chili garlic paste to the skillet. Bring everything to a gentle simmer, and then add the lentils. Cook until the lentils are soft.

Step 5: Assemble The Bowls
Finally, prepare the meal to serve. Spoon the rice into serving bowls, followed by the curry. Top with sugar snaps and a few banana slices.

Sarah’s Tip

If your bananas are winding up mushy, try turning up the heat during the caramelization process. That will help char them up and give you a crunchier result (just be sure to grease the pan well, especially if you’re not using a non-stick pan).

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Banana Curry (Spicy Thai Style with Red Lentils)

4.39 from 13 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 25 minutes minutes

Total: 30 minutes minutes

Servings: 4 people

Ready in just 30 minutes and with mostly shelf-stable ingredients, this Thai-style banana curry is an easy and filling dinner. Made with coconut milk to balance the spicy sauce, it's a naturally vegan recipe that can be served as a soup or over rice.

Ingredients 

1x2x3x

• ▢ To serve: rice
• ▢ 1 cup sugar snap peas
• ▢ 2 Tbsp oil, divided
• ▢ 3 bananas
• ▢ ½ cup diced onion
• ▢ 1 Tbsp fresh grated ginger
• ▢ 2 Tbsp Thai red curry paste
• ▢ 1 14-oz can coconut milk, 414 mL
• ▢ 2 cups vegetable broth, 472 mL
• ▢ 1 Tbsp soy sauce, 15 mL
• ▢ 1 Tbsp chili garlic sauce
• ▢ 1 cup red lentils

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Instructions 

• Prep: Prepare rice according to instructions on the package. Clean sugar snap peas and set aside.
• Caramelize Bananas: 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.
  
• Flavor Makers: To the same wok add remaining 1 Tbsp of oil, heating to medium. Add the onion, ginger, and curry paste, cooking until onion is soft, about 3 minutes.
  
• The Rest: Add coconut milk broth, soy sauce, and chili garlic paste. Bring to a gentle simmer, then add lentils. Cook until lentils are soft, about 5 to 7 minutes.
  
• Assemble: To serve, spoon rice into serving bowls, followed by curry. Top with sugar snaps and a few banana slices.
  

Notes

Storage: Store this banana curry in an airtight container and keep it refrigerated. Eat within 2-3 days.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

This is an old recipe that was updated in June 2020 to be more delicious and easy. Thanks to all who commented with your suggestions for improvement!