Vegan Thai Yellow Curry with Bananas and White Beans
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"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."
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Ingredients50 m servings 476 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Per Serving: 476 calories; 31.6 g fat; 44.6 g carbohydrates; 9 g protein; 0 mg cholesterol; 657 mg sodium. Full nutrition