| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 266 | 15g | 10g | 20g |
| sugars | fibre | protein | salt |
| 5g | 4g | 6g | 0.7g |
As someone who has a deep connection with Italian-American favorites, it’s an added joy to have international recipes, like the Banana Pith and Coconut Milk Curry, broaden my culinary horizons. I believe great food transcends geographical boundaries, and this Southeast Asian delicacy is a testament to that. It’s a flavorful blend of banana pith (also known as banana stem), coconut milk, and other delightful ingredients that draw you in with their tantalizing aroma and keep you rooting for more.
Just as I relish the simplicity and heartiness of my family’s time-honored spaghetti and meatballs, I enjoy the unique melange of flavors this dish presents.
Get ready to travel on a culinary journey to the heart of tropics with this exquisite curry.
The Health Boost
What I appreciate most about the Banana Pith and Coconut Milk Curry is not just the incredible flavors but also its bountiful health benefits. While hiking, I often contemplate the nourishment our food provides for our bodies. The banana pith, a powerhouse of dietary fiber, helps in weight management and detoxifies the body. The coconut milk is rich in healthy fats that keep your heart healthy, and the anti-inflammatory properties of turmeric powder promote overall wellbeing. It’s hearty, gratifying, and beneficial – a golden trio for any dish.
A Story of Unforgettable Flavors
This curry mildly reminds me of the Thai Green Curry, given the shared base of coconut milk and distinct flavor profiles. But what sets the Banana Pith and Coconut Milk Curry apart is its unique star ingredient — the banana pith, which adds a subtle sweetness and creamy texture to the dish. It’s truly a wonder how different cultures make use of diverse ingredients to create something unique and delicious.
I find that this curry pairs excellently with Lemon Basmati Rice or a nice, fluffy naan to soak up all the goodness. It’s a feast for the senses, a tropical journey on your plate.
A Recipe to Treasure
In a warming bowl of this Banana Pith and Coconut Milk Curry, I see a melting pot of culture, flavor, and health. It beautifully encapsulates the essence of culinary exploration and enjoyment that I strongly advocate for in my cooking. Much like the wholesome fusion of my Italian-American roots, this recipe is the perfect mix of nature’s best flavored with tradition.
What You’ll Need
- 2 cups Banana Pith, diced
- 1.5 cups Thick Coconut Milk
- 0.5 cups Thin Coconut Milk
- 2 teaspoons Vegetable Oil
- 1 Medium Onion, finely chopped
- 2 Green Chilies, finely chopped
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Curry Powder
- 1 tablespoon Mustard Seeds
- 1 tablespoon Cumin Seeds
- 1/2 cup Fresh Coriander, finely chopped
- Salt, to taste
Method
Step One
Start by preparing the banana pith. Remove the outer layers until you reach the softer middle part. Dice the pith into small cubes. Then soak it in water to prevent discoloration.
Step Two
Heat the vegetable oil in a large pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Saute them until they pop and exude a beautiful aroma.
Step Three
Add in the finely chopped onions, green chilies, minced garlic and ginger. Saute them until the onions turn golden brown. Make sure to mix them well for maximum flavor.
Step Four
Now it’s time to put in the spices. Add the turmeric powder and curry powder to the pan. Stir it well and saute for a minute until the flavors have combined.
Step Five
Add the diced banana pith to the pan. Mix well and cook for about 5 minutes until it starts to soften.
Step Six
Now, pour the thin coconut milk into the pot and let it simmer. Season it with some salt. Cook on low heat for about 15-20 minutes or until the pith is tender and has absorbed the flavors from the spices and coconut milk.
Step Seven
Once the pith is nicely cooked and soft, add the thick coconut milk to the curry. Stir well and simmer for a few minutes. Make sure not to boil it after adding the thick coconut milk to keep its consistency and flavor.
Step Eight
Finally, add the finely chopped fresh coriander. Stir well and switch off the heat. Serve the Banana Pith and Coconut Milk Curry warm over rice or with roti. Enjoy the delicious and healthy curry!
