Try something new and daring with this delicious Banana Curry recipe. It’s savory and filling, just as curry always is, but contains an unexpected fruity twist that’s surprisingly satisfying. Made with curry paste, coconut milk, and snap peas, and served atop rice.
I can guess that the majority of those reading this have probably had curry at some point. It’s a popular dish that’s incredibly versatile and certainly doesn’t skimp out on flavor!
But at the same time, I can also guess that most of you have never had banana curry. Oh, yes. You can add bananas to this already savory dish to make it even more powerful! I promise, you’re in for a treat with this one.
This recipe is delightfully unexpected. Each bite contains the familiar curry taste that we all love, but with a hint of something fruitier. Plus, this banana Thai curry is lighter and less calorie-heavy than traditional curry recipes.
“Thank you for this recipe it turned out amazing. I really liked the touch of sweetness from the bananas. I wasn’t sure if it was going to work but it turned out beautiful. I just added a teaspoon of sugar to it.” —Dee
Here’s what you’ll need
As you go through this ingredient list, you’ll see many items commonly associated with curry. There’s the rice, the veggie broth, the soy sauce, and of course the curry paste. The bananas kind of sneak in, totally undetected, adding a nice hint of sweet, caramelized flavor to balance out the salty spiciness.
- 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. Prepare one cup of peas for dividing across four curry servings.
- Bananas: We will need 3 bananas for topping our curry. Slice ‘em 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.
- Coconut Milk: Coconut milk will serve as part of the broth to give the curry a rich, creamy taste.
- Vegetable Broth: In addition to the coconut milk, we’ll use 2 cups of vegetable broth.
- Soy Sauce: Soy sauce does wonders for activating savory flavors! Feel free to use a low-sodium variety, or use tamari for a gluten-free option.
- Chili Garlic Sauce: We’ll be adding 1 tbsp of chili garlic sauce, because let’s be honest… you can never have too much garlic!
- Red Lentils: Finally, 1 cup of lentils will make this dish extra nourishing and filling.
How to make banana curry
This banana curry recipe is a five-part process. It’s pretty simple and begins with prepping the rice and snap pea prep before jumping into caramelizing the bananas.
With only 30 minutes needed for preparation and cooking, this is a great weeknight recipe. It’s easy enough that you can whip it together quickly when all you want to do is sit down, relax, and eat!
Step 1: Prep the rice and peas
Prepare the rice according to the instructions on the package. Clean the sugar snap peas and set them aside.
Step 2: Caramelize the bananas
Slice the 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 they’re lightly browned, which will take about 3 minutes on each side. Then, remove them from the heat and set aside.
Step 3: Add flavor
To the same wok add the remaining 1 tbsp of 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 wok. Bring everything to a gentle simmer, and then add the lentils. Cook until the lentils are soft, about 5 to 7 minutes (our complete guide to cooking lentils here).
Step 5: Assemble
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.
Curry tips and ideas
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).
Store this banana curry in an airtight container and keep it refrigerated. Eat within 2-3 days.
More ways to enjoy curry
There are always more ways to enjoy curry. I love how versatile it is – it only takes one ingredient to completely change the flavor and create an essentially new dish! Here are some ways that I’ve been able to switch up my curry recipes to keep things fresh and exciting. If you enjoyed banana curry, you’ll like these too.
- Vegetarian Coconut Curry
- Coconut Kidney Bean Curry
- Thai Red Curry
- Chickpea Tikka Masala
- Thai Green Curry
- Collard Green Curry
- Thai Inspired Pumpkin Curry
- Khao Soi (Thai Coconut Noodle Soup!)
- 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
- 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.
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!