Green banana is very starchy, much more like a vegetable than a fruit. Here it is used in a yellow curry alongside another fruit, green mango, which acts as a souring agent. Raw vegetables are often served as an accompaniment to counteract the chili heat.
Ingredients: (Serves 4)
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 small green banana or plantain, thinly sliced
- 60 ml (2 fl oz/¼ cup) coconut cream
- 2 tablespoons yellow curry paste
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar (jaggery)
- 400 g (14 oz) snapper or other white fish fillets, cut into large cubes
- 315 ml (10¾ fl oz/1¼ cups) coconut milk
- 1 small green mango, cut into thin slices
- 1 large green chili, finely sliced
- 12 Thai sweet basil leaves
Method:
Bring a small saucepan of water to the boil. Add the salt, turmeric and banana slices and simmer for 10 minutes, then drain.
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant. Add the fish sauce and sugar and cook for another 2 minutes or until the mixture begins to darken.
Add the fish pieces and stir well to coat the fish in the curry mixture. Slowly add the coconut milk until it has all been incorporated.
Add the banana, mango, green chili and most of the basil leaves to the pan and gently stir to combine all the ingredients, cooking for a minute or two.
Garnish with the remaining basil.
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