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Fruity Thai curry

Updated: Apr 6, 2022

You know I like playing with my food, so this one is a standard Thai curry, with lots of veg and BANANA’S!! Banana’s are a great prebiotic, they feed the good bacteria in your gut, this helps to get more nutrients out of the food you eat.

1 tbsp Oil

1 red onion, finely chopped

2 chicken breasts

2 tsp turmeric

2 tbsp Thai red curry paste

1 green banana (you can add more or less depending on your tastes), peeled and sliced

400 ml coconut milk

1 clove garlic, finely chopped

1 inch of fresh root ginger, grated

1 red chilli

200g green beans

1 red pepper, thinly sliced

200g bean sprouts

Prepare all your ingredients in advance then heat the oil in a large pan.  Add the onion and cook until soft (about 5 mins) then add the chicken (you can substitute any meat here or leave it out). Cook the meat for about 10 minutes.

Now add the turmeric and red curry paste. Make sure all the meat and onion is coated, then add the banana for about 2 minutes.

Empty the coconut milk into the pan, once it starts to bubble add the garlic, ginger, chilli, beans and red pepper. Cover the pan and simmer for 5 minutes.

Almost there, add the bean sprouts and season with salt and pepper.

This should serve 4, I didn’t serve with rice as I felt there was enough carbs included in the meal, but that doesn’t stop you. Serve up and enjoy!

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