Coconut Curried Bananas at CaribeOle & Shaina Olmanson
This coconut curry banana dish will change the way you think about bananas. A couple weeks ago I had the pleasure of hosting an event at a local restaurant. The sponsor, DOLE, was looking to show how versatile bananas were in everyday cuisine outside of breakfast.
When looking for a restaurant to host, I instantly thought of this Caribbean place I’d been meaning to try but had been dragging my feet getting in there, because, well, we tend to drag our feet when it comes to dining out. Babysitters, life and four kids often get in the way.
The reason we wanted to go to Caribe? Mofongo. I still have yet to try the mofongo, but I have eaten tender lamb, dined on gorgeous crab cakes and spent several afternoons and the better part of an evening in those walls for Big Banana Night. The food, wonderful. The people, even better. Thank you to Tony and Heidi for the recipe!
Coconut Curry Bananas
by Tony Panelli (Executive chef & co-owner of Caribe Caribbean Bistro)
1 cup coconut milk
3 tablespoon curry powder
1 teaspoon fresh grated ginger
3 large bananas (ripe or unripe both work)
Peel and slice bananas into 1″ rounds. In a medium sauce pan, add desired amount of coconut milk up to 1 cup (can be adjusted for taste & sauce consistency). Stir in curry powder and ginger and add bananas. Bring to a boil. Reduce heat to a simmer until bananas just begin to fall apart. Serve over basmati rice and grilled fish, pork or lamb.