Banana Curry Sauce with Rice
This unique and aromatic banana curry sauce blends sweet ripe bananas with warm spices and creamy coconut milk for a deeply flavorful sauce served over fluffy jasmine rice. It is a surprising combination that creates a perfectly balanced sweet, savory, and spicy dish.
A fragrant and creamy banana curry sauce with coconut milk served over steamed jasmine rice.
Nutrition per serving
Ingredients
sauce
spice
aromatics
base
cooking
Instructions
Saute the Aromatics
Heat coconut oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5 to 7 minutes until softened and lightly golden. Add the curry powder and stir for 1 minute until fragrant.
Build the Sauce
Add the mashed bananas to the pan and stir them into the onion and spice mixture until completely incorporated. Pour in the coconut milk and stir everything together until smooth and uniform.
Simmer and Thicken
Bring the sauce to a gentle simmer over medium-low heat and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together beautifully.
Serve Over Rice
Taste the curry sauce and season with salt as needed. Spoon the thick banana curry sauce generously over bowls of warm cooked jasmine rice. Garnish with fresh cilantro or a squeeze of lime juice if desired.
Substitutions
Common mistakes
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