Description
A flavorful banana coconut curry shrimp dish that combines the sweetness of bananas with the richness of coconut milk and the savory taste of shrimp.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 ripe bananas, sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion, garlic, and ginger; sauté until soft.
- Stir in curry powder and cook for another minute.
- Add shrimp and cook until they turn pink.
- Pour in coconut milk and bring to a simmer.
- Add sliced bananas and cook for 5 minutes.
- Season with salt and garnish with cilantro.
Notes
- Serve with rice or bread.
- Adjust the level of curry powder to your taste.
- For added spice, include chili flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg
Keywords: banana coconut curry shrimp