Banana Coconut Curry Shrimp
A tropical and flavorful dish combining shrimp, bananas, and coconut milk in a creamy curry sauce.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 2 pieces ripe bananas, sliced Ensure bananas are ripe for the best sweetness.
- 1 can (13.5 oz) coconut milk Can be substituted with coconut cream for a richer texture.
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- to taste Salt Season gradually.
- for garnish Fresh cilantro
Instructions
Preparation
- Gather all your ingredients: Peel and devein the shrimp, chop the onion, mince the garlic, and grate the ginger. Slice the bananas.
Cooking
- Heat olive oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes.
- Add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
- Stir in curry powder and cook for an additional minute to unlock its full flavor.
- Add prepared shrimp, stirring gently. Cook until shrimp turns pink and opaque, about 3-4 minutes.
- Introduce coconut milk to the pan and bring to a gentle simmer; the mixture will thicken.
- Carefully add sliced bananas and cook for about 5 minutes to infuse sweetness.
- Season with salt to taste. Remove from heat and garnish with fresh cilantro before serving.
Notes
Serve over jasmine rice or with naan for an excellent meal. For variations, consider adding other vegetables or spices to customize flavors.