Green Banana Curry
Break banana bunches into single bananas. Add to a stockpot and cover with water. Bring to a boil and cook for 25 minutes. Bananas will lose their color and split open. Remove bananas from water and set aside to cool. (Tip: use gloves when working with green bananas, as the sap is very sticky!)
Once cooled, peel bananas and chop evenly. Set aside.
In a large skillet heat coconut oil. Add onion and cook until soft and browned, about 10 minutes. Add peppers, garlic, turmeric, ginger and mustard seeds. Toss to coat and cook for five more minutes.
Stir in chopped bananas, coconut milk, tamarind sauce and salt. Bring to a low boil, then reduce heat and simmer for 10 minutes, or until bananas are very soft.
Stir in cilantro and basil, add more salt if needed.
Ingredients — Serves4
1 bunch green bananas or 2-3 ripe bananas
2 tbsp coconut oil
1 medium Onion chopped
2 medium bell peppers chopped
4 garlic cloves minced
1 tbsp fresh tumeric grated
1 tbsp fresh ginger grated
2 tsp mustard seeds
1 15 oz can coconut milk
1 tbsp tamarind sauce or paste
Salt to taste
1/4 cup fresh cilantro chopped
1/4 cup fresh Thai basil chopped