Prawns and Banana Curry

🍤🍌 Prawns & Banana Curry

A tropical-style seafood curry with creamy coconut milk, savoury prawns, and tender banana chunks – sweet, spicy, and uniquely Southeast Asian.

🧂 Ingredients (Serves 4)

• 300g prawns (peeled and deveined)

• 2 semi-ripe bananas (firm, yellow with slight green), sliced into thick chunks

• 200ml coconut milk

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 thumb-sized piece of ginger, grated

• 1½ tbsp curry powder (mild or medium)

• ½ tsp turmeric powder

• ½ tsp chilli powder (optional)

• 100ml water

• 1 tbsp cooking oil (sunflower or coconut oil)

• Salt to taste

• Fresh coriander (for garnish)

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the ingredients
Peel and devein the prawns. Slice the bananas into thick diagonal chunks (about 2–3cm). Set aside.

Step 2: Sauté the aromatics
Heat oil in a wok or deep pan over medium heat. Add chopped onions and sauté for 2–3 minutes until soft. Add garlic and ginger, and cook for another 1 minute until fragrant.

Step 3: Toast the spices
Sprinkle in the curry powder, turmeric, and chilli powder (if using). Stir continuously for 30 seconds to release the aroma, but do not burn the spices.

Step 4: Add bananas and liquids
Gently add banana chunks into the pan and coat them with the spice mix. Pour in the coconut milk and water. Stir carefully and bring to a gentle simmer.

Step 5: Simmer to infuse flavours
Cover the pan and simmer over low heat for about 5 minutes. The bananas should soften but still hold their shape.

Step 6: Add prawns
Add the prawns to the simmering curry. Stir gently and cook uncovered for 3–5 minutes, or until prawns turn pink and opaque.

Step 7: Season and finish
Add salt to taste. Adjust consistency by adding a splash of water if the curry is too thick. Turn off heat.

Step 8: Garnish and serve
Garnish with chopped fresh coriander. Serve hot with steamed rice or warm flatbread.