Prawns and Banana Curry
How would you like to try something truly unique and utterly tasty?
The contrasting flavours in this curry are what make it so special. Creamy coconut milk blends the sweetness of the banana with the delicate seafood flavour of prawns. Then you have the super spicy bonnet chilli that tries to win over your taste buds with fiery Jamaican flavours.
- bananas are sweeter than plantains
- bananas are easier to find in most shops
But you can use plantains to follow a more traditional approach. Just know that the curry won’t be as sweet.
Overall, this spicy curry is not just ultra flavourful, but also wholesome, as it’s filled with colourful veggies and healthy seafood. The curry alone has 350 calories, 43% of your RDI for proteins, and only 7% of your RDI for carbs. You can serve with a bowl of rice, or some bread, to turn it into a complete meal.
Step 1
Let’s start by getting all the veggies ready.
Peel and slice the fresh ginger root, thinly chop the onions, and slice the scotch bonnet chillies. Then, cut the fresh tomatoes into chunks and set all the prepared vegetables aside.
Next, heat the vegetable oil in a large skillet and then add the chopped onion and crushed garlic. Sizzle until the garlic is fragrant and then, add the sliced ginger, curry powder, allspice, and torn thyme sprigs.
Cook the spices for a few minutes to release all their flavour.
Step 2
Let’s start by getting all the veggies ready.
Peel and slice the fresh ginger root, thinly chop the onions, and slice the scotch bonnet chillies. Then, cut the fresh tomatoes into chunks and set all the prepared vegetables aside.
Next, heat the vegetable oil in a large skillet and then add the chopped onion and crushed garlic. Sizzle until the garlic is fragrant and then, add the sliced ginger, curry powder, allspice, and torn thyme sprigs.
Cook the spices for a few minutes to release all their flavour.
Step 3
Now, it’s time to add the delicious bananas.
Peel and slice the bananas into chips and add them to the coconut curry. Then, cook for 5 minutes or just enough for the fruit to release its flavour.
Avoid overcooking them, or they will turn too mushy.
Step 4
Now, tip in the king prawns and squeeze in the lime.
Cook the banana curry for a further 5 minutes.
When the shrimps turn pink and slightly curved, they’re ready. Avoid overcooking them, or they will shrink too much and get chewy.
To finish, serve this delicious prawn banana curry with steamed rice and garnish with black pepper and thyme.
