Name: Banana Thai Curry
Total time: PT1800.0S
Yield: 4
Ingredients: 1 cup Sugar Snap Peas; 2 tablespoon Oil; 3 Banana; 1/2 cup Onion; 1 tablespoon Fresh Ginger; 2 tablespoon Thai Red Curry Paste; 1 can Coconut Milk; 2 cup Vegetable Broth; 1 tablespoon Soy Sauce; 1 tablespoon Chili Garlic Sauce; 1 cup Red Lentils; as needed White Rice

This Banana Thai Curry, with mashed bananas, red curry paste, chickpeas, and cashews, is a simple, healthy way to enjoy curry with less fat and calories.

Low-Fat

Intermediate

Quick

Banana Thai Curry

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Sugar Snap Peas

tablespoon

Banana

Onion

Fresh Ginger

Thai Red Curry Paste

Coconut Milk

Vegetable Broth

Soy Sauce

Chili Garlic Sauce

Red Lentils

White Rice

as needed

Stove

Prepare {@1:} according to the instructions on the package. Clean {@0:} and set aside.

Prepare White Rice ( as needed) according to the instructions on the package. Clean Sugar Snap Peas (1 cup) and set aside.

Prepare White Rice (as needed) according to the instructions on the package. Clean Sugar Snap Peas (1 cup) and set aside.

Slice {@0:} into ½ inch thick rounds. Heat 1 Tbsp of {@1:} in a large wok over medium/high heat and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.

Slice Banana (3 N/A) into ½ inch thick rounds. Heat 1 Tbsp of Oil (1 tablespoon) [divided] in a large wok over medium/high heat and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.

Slice Banana (3) into ½ inch thick rounds. Heat 1 Tbsp of Oil (1 tablespoon) in a large wok over medium/high heat and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.

To the same wok add the remaining 1 Tbsp of {@3:}, heating to medium. Add the {@2:}, {@1:}, and {@0:}, cooking until the onion is soft, about 3 minutes.

To the same wok add the remaining 1 Tbsp of Oil (1 tablespoon) [divided], heating to medium. Add the Onion (1/2 cup), Fresh Ginger (1 tablespoon), and Thai Red Curry Paste (2 tablespoon), cooking until the onion is soft, about 3 minutes.

To the same wok add the remaining 1 Tbsp of Oil (1 tablespoon), heating to medium. Add the Onion (1/2 cup), Fresh Ginger (1 tablespoon), and Thai Red Curry Paste (2 tablespoon), cooking until the onion is soft, about 3 minutes.

Add {@2:}, {@1:}, {@4:}, and {@0:}. Bring to a gentle simmer, then add {@3:}. Cook until lentils are soft, about 5 to 7 minutes.

Add Coconut Milk (1 can), Vegetable Broth (2 cup), Soy Sauce (1 tablespoon), and Chili Garlic Sauce (1 tablespoon). Bring to a gentle simmer, then add Red Lentils (1 cup). Cook until lentils are soft, about 5 to 7 minutes.

To serve, spoon rice into serving bowls, followed by curry. Top with sugar snaps and a few banana slices.

Banana Thai Curry

4.2

30MINS

$1.84

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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