Vegan Thai Yellow Curry with Bananas and White Beans recipe

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Ingredients

3 tablespoons oil, divided, or as needed
1 teaspoon cumin seeds
2 large bananas - peeled, sliced lengthwise, and quartered
1 clove garlic, sliced
2 onions, chopped
2 cloves garlic, minced
1 (14 ounce) jar butter beans, rinsed and drained
4 tablespoons Thai yellow curry paste
1 (14 ounce) can coconut milk
½ cup chopped fresh cilantro

Nutrition Info

476.1 calories
carbohydrate: 44.6 g
cholesterol: : -
fat: 31.6 g
fiber: 8.1 g
protein: 9 g
saturatedFat: 20.3 g
servingSize: -
sodium: 657.1 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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