The Bottomless Bunch of Green Bananas Makes Delicious Curry

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I only wish they would stay green forever.  As fresh, delicious, and homegrown as they are, I still do not like bananas.  That said green bananas are pretty much the tofu of the fruit world.  Let me correct myself.  Bananas are an herb, so I guess they are the tofu of the herb world. Like tofu, they absorb the flavor of their cooking companions. Unlike tofu, they have a consistency more akin to my beloved potato.  Ripe bananas are good for smoothies, banana bread, and not much else.  Green bananas, on the other hand, are a gift from the goddesses, inviting a myriad of culinary delights and explorations.

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My next adventure with the green banana is a very easy red coconut curry.  I’m a very lazy cook but I love good food.  Quick is an added bonus and one dirty pot is my ultimate goal. This stupid simple curry recipe has become one of my staple foods.  I trade out ingredients for a bit of variety, but the basics remain the same.

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Simple Red Coconut Curry with Prawns
Serves 1

1-2 Tbs butter
¼ pound fresh prawns, peeled, deveined, butterflied (I remove the tail)
Salt to taste
Juice of ½-1 lime
¼ cup coconut milk
1 Tbs Red Thai Curry Paste
1 tsp Consentida Salsa Macha with Chipotle (optional)

1 green banana, peeled and thinly sliced*
1 bunch of vermicelli bean thread noodles

Bring a saucepan of water to a boil.  Add green bananas, cook for 2-3 minutes.  Add noodles, cook for another 2 minutes.  Drain.

While water is boiling, melt butter in small frying pan over medium high heat.  Add prawns and sauté until they have curled up and turned pink, about 2 minutes.  Turn heat to low, add lime juice to deglaze the pan, then add the coconut milk, curry paste, and salsa macha (if using – I like my food spicy!).  Stir until all ingredients are thoroughly blended.  Add cooked noodles and bananas and mix well. Transfer to your favorite plate and enjoy.

* Green bananas can also be fried, but they take much longer to cook.

 

 

 

 

 

 

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Vegan Red Coconut Curry
Serves 1

1-2 Tbs olive oil
½ onion, peeled, halved, and thinly sliced
1-3 cloves of garlic, mashed or minced
1 Tbs fresh ginger, minced or finely grated
½ – 1 Tbs chili, deveined and minced (Optional – you can use the chili of your choice – Serrano, Jalapeño, Habañero…)
1 cup thinly sliced vegetables of your choice
Juice of ½-1 lime
¼ cup coconut milk
1 Tbs Red Thai Curry Paste
1 tsp Consentida Salsa Macha with Chipotle (optional)

1 green banana, peeled and thinly sliced
1 bunch of vermicelli bean thread noodles

Bring a saucepan of water to a boil.  Add green bananas, cook for 2-3 minutes.  Add noodles, cook for another 2 minutes.  Drain.

While water is boiling, heat oil in small frying pan over medium high heat.  Add onions and sauté until they are beginning to brown, about 5 minutes.  Add garlic, ginger, chile, and vegetable, cook until these begin to brown release their scent. Turn heat to low, add lime juice to deglaze the pan, then add the coconut milk, curry paste, and salsa macha (if using – I like my food spicy!). Stir until all ingredients are thoroughly blended.  Add cooked noodles and bananas and mix well.  Transfer to your favorite plate and enjoy.

If you prefer, this can be served over rice, white or brown.  But as I stated earlier, I’m lazy and I like my food very quick, very easy, and the fewer dishes I have to wash the better I like it!

Buen provecho!

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