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Banana Curry (Spicy Thai Style with Red Lentils)

Ready in just 30 minutes and with mostly shelf-stable ingredients, this Thai-style banana curry is an easy and filling dinner. Made with coconut milk to balance the spicy sauce, it's a naturally vegan recipe that can be served as a soup or over rice.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Course: Main Course , Soup
Cuisine: Thai , American

Ingredients

  • To serve: rice
  • 1 cup sugar snap peas
  • 2 Tbsp oil divided
  • 3 bananas
  • ½ cup diced onion
  • 1 Tbsp fresh grated ginger
  • 2 Tbsp Thai red curry paste
  • 1 14-oz can coconut milk 414 mL
  • 2 cups vegetable broth 472 mL
  • 1 Tbsp soy sauce 15 mL
  • 1 Tbsp Chili garlic sauce
  • 1 cup red lentils

Instructions

    Cup of Yum
  1. Prep: Prepare rice according to instructions on the package. Clean sugar snap peas and set aside.
  2. Caramelize Bananas: Slice bananas into ½ inch thick rounds. Heat 1 Tbsp of oil 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.
  3. Flavor Makers: To the same wok add remaining 1 Tbsp of oil, heating to medium. Add the onion, ginger, and curry paste, cooking until onion is soft, about 3 minutes.
  4. The Rest: Add coconut milk broth, soy sauce, and chili garlic paste. Bring to a gentle simmer, then add lentils. Cook until lentils are soft, about 5 to 7 minutes.
  5. Assemble: To serve, spoon rice into serving bowls, followed by curry. Top with sugar snaps and a few banana slices.

Notes

  • Storage: Store this banana curry in an airtight container and keep it refrigerated. Eat within 2-3 days.