Description
A tropical twist on classic shrimp curry, this Banana Coconut Curry Shrimp combines sweet ripe bananas with rich coconut milk and aromatic curry spices for a creamy, flavorful dish perfect for a quick and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 2 ripe bananas, sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil: Warm the olive oil in a pan over medium heat to prepare for sautéing.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger to the pan and cook until they become soft and fragrant, about 3-4 minutes.
- Add curry powder: Stir in the curry powder and cook for another minute to release its flavors.
- Cook shrimp: Add the peeled and deveined shrimp to the pan and cook until they turn pink and are just cooked through, about 3-5 minutes.
- Simmer in coconut milk: Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Add bananas: Stir in the sliced bananas and cook for an additional 5 minutes so the bananas soften and infuse the curry.
- Season and garnish: Season the curry with salt to taste and garnish with fresh cilantro before serving.
Notes
- You can substitute shrimp with chicken or tofu for variations.
- Use ripe bananas for sweetness; underripe bananas will not blend well in this dish.
- Serve with steamed rice or flatbread to soak up the flavorful curry sauce.
- If you prefer a spicier curry, add chili powder or fresh chopped chilies along with curry powder.
