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Spicy Thai Banana Curry with Red Lentils Recipe

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4.1 from 31 reviews

  • Author: Sophia
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Spicy Thai Style Banana Curry with Red Lentils is a unique and flavorful dish combining the sweetness of caramelized bananas with the warmth of red curry and creamy coconut milk. Enhanced with fresh ginger, sugar snap peas, and a spicy chili garlic sauce, this curry offers a delightful balance of tastes and textures, perfect served over steaming rice for a satisfying plant-based meal.

Ingredients

To Serve

  • Rice, as needed
  • 1 cup sugar snap peas, cleaned

Curry

  • 2 Tbsp oil, divided
  • 3 bananas, sliced into ½ inch rounds
  • ½ cup diced onion
  • 1 Tbsp fresh grated ginger
  • 2 Tbsp Thai red curry paste
  • 1 (14-oz) can coconut milk (414 mL)
  • 2 cups vegetable broth (472 mL)
  • 1 Tbsp soy sauce (15 mL)
  • 1 Tbsp chili garlic sauce
  • 1 cup red lentils

Instructions

  1. Prep: Prepare the rice according to the package instructions. Clean the sugar snap peas and set aside for garnish.
  2. Caramelize Bananas: Heat 1 tablespoon of oil in a large wok over medium-high heat. Add the banana slices and cook until they are lightly browned, about 3 minutes on each side. Remove them from the pan and set aside.
  3. Add Flavor Makers: Using the same wok, add the remaining tablespoon of oil and heat to medium. Add diced onion, fresh grated ginger, and Thai red curry paste. Cook while stirring until the onion is soft and fragrant, about 3 minutes.
  4. Add Liquids and Lentils: Pour in the coconut milk, vegetable broth, soy sauce, and chili garlic sauce. Bring the mixture to a gentle simmer, then add the red lentils. Let it cook until the lentils are tender, approximately 5 to 7 minutes.
  5. Assemble and Serve: Spoon the cooked rice into serving bowls, ladle the curry over the rice, and top with the sugar snap peas and a few slices of the caramelized bananas for texture and flavor contrast. Serve immediately.

Notes

  • The banana curry can be stored in an airtight container in the refrigerator for 2-3 days.
  • Reheat gently on the stovetop or microwave to prevent the coconut milk from breaking.
  • Adjust chili garlic sauce to taste for preferred spice level.
  • Use ripe but firm bananas to avoid mushiness during cooking.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://sophiasdishes.com/spicy-thai-banana-curry-with-red-lentils-recipe/