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.
Recipe from Live Eat Learn at https://www.liveeatlearn.com/banana-thai-curry/.