Ingredients with Measurements:
- 2 ripe bananas, sliced into 1-inch thick rounds
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a large skillet over medium heat, melt the butter.
2. Add the brown sugar, cinnamon, and salt to the skillet and stir until the sugar has dissolved.
3. Add the banana rounds to the skillet and cook for 2-3 minutes on each side, until caramelized and golden brown. Remove from the skillet and set aside.
4. In the same skillet, whisk together the coconut milk, red curry paste, honey, lime juice, garlic powder, and ginger powder. Cook for 2-3 minutes, until the sauce has thickened.
5. Return the banana rounds to the skillet and toss them in the coconut-curry glaze until coated.
6. Season with salt and pepper to taste.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat
Serving size:
- 2 servings
Nutritional information:
- Calories per serving: 255
- Fat: 14g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Instead of red curry paste, you can use green curry paste or curry powder.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of garlic powder and ginger powder, you can use fresh garlic and ginger.
Variations:
- Add sliced mango or pineapple to the skillet for a tropical twist.
- Top the caramelized banana rounds with chopped nuts, such as pecans or almonds.
- Serve the banana rounds over a bed of rice or quinoa.
Tips and tricks:
- Make sure the bananas are ripe but not too soft, or they will fall apart in the skillet.
- Use a non-stick skillet to prevent the bananas from sticking to the bottom.
- Don't overcook the bananas, or they will turn mushy.
Storage instructions:
- This dish is best served immediately and does not store well.
Reheating instructions:
- This dish is not recommended for reheating.
Presentation ideas:
- Serve the caramelized banana rounds on a white plate to showcase their golden color.
- Drizzle the coconut-curry glaze over the bananas for a beautiful presentation.
Garnishes:
- Chopped nuts, such as pecans or almonds
- Fresh cilantro or mint leaves
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans.
- Pair with a glass of white wine, such as a Riesling or Sauvignon Blanc.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Rice or quinoa
Troubleshooting advice:
- If the coconut-curry glaze is too thick, add a splash of water to thin it out.
- If the bananas are sticking to the skillet, add more butter or use a non-stick skillet.
Food safety advice:
- Make sure the bananas are thoroughly washed before slicing.
Food history:
- Caramelized bananas are a popular dessert in many Latin American countries, often served with ice cream or whipped cream.
Flavor profiles:
- Sweet, savory, and spicy
Serving suggestions:
- Serve as a dessert or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Savory, Spicy, Creamy, Caramelized