“Goes well with fish or chicken, or even over rice as a side dish. Delicious!” - by trixie
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
- Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.
Nutrition
Amount Per Serving (4 total)
- Calories
- 76 cal
- 4%
- Fat
- 0.9 g
- 1%
- Carbs
- 17.7 g
- 6%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"This is delicious, thank you! I wasn't sure if I should be using plantains or regular bananas so I went with what I had....regular bananas. We like to grill/broil whatever veggies we have on hand an..." See mored eat them over rice. Last night is was basmati rice. We put this sauce over it all and it was a huge hit. My 4-year old loved it as well. I sprinkled cayenne pepper over mine to add some heat. I loved the balance of tartness from the rice wine vinegar and sweetness from the bananas and honey too."
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