Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Thai Yellow Curry with Bananas and White Beans

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"This is a sweet and spicy vegan yellow Thai curry with bananas and butter beans that is quick and easy to make. Serve with Thai sticky rice."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 476
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Heat 2 tablespoons oil in a skillet over medium-high heat. Drop in a cumin seed to test the heat; if it sizzles, it is hot enough. Add cumin seeds and cook until they begin to crackle, about 1 minute. Add bananas and sliced garlic. Cook until bananas are browned on both sides, about 3 minutes. Transfer bananas to a bowl.
  2. Heat remaining oil in a skillet over medium-high heat and cook onions until soft and starting to brown, about 5 minutes. Add minced garlic and butter beans and cook until butter beans are warmed through, about 2 minutes. Add bananas and curry paste. Stir thoroughly, but try not to mash the bananas. Pour in coconut milk and cook on medium-low heat until thickened, about 15 minutes. Add cilantro and cook for 5 minutes more.

Footnotes

  • Cook's Note:
  • Bananas often stick to the bottom of the skillet so you may need to wash it or use a different pan before continuing with the dish.

Nutrition Facts


Per Serving: 476 calories; 31.6 44.6 9 0 657 Full nutrition

Explore more

Reviews

Read all reviews 0