How would you like to try something truly unique and utterly tasty? Then keep reading and learn how to cook a fiery Caribbean curry made with bananas, prawns, and bonnet chillies.
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.
We have decided to use bananas instead of plantains for this recipe for two reasons:
For 4 Serves
| Vegetable Oil | 1 tbsp |
| Onion | 1 |
| Garlic Cloves | 2 |
| Fresh Ginger Root | 30 g |
| Curry Powder | 1 tbsp |
| Allspice | 1 pinch |
| Thyme Sprigs | 2 |
| Scotch Bonnet Chillies | 1 |
| Tomatoes | 400 g |
| Coconut Milk (canned) | 400 ml |
| Bananas | 2 |
| King Prawns | 400 g |
| Lime | 1/2 |
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.
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.
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.
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.
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