Banana Curry (Spicy Thai Style with Red Lentils)
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.
Servings: 4 people
Ingredients
- 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
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.
