I wanted to use a banana for something spicy. But today is not the day for baked curry bananas with rice and fried egg.
I found the yellow Chiquita website. An idea stuck and I made my own version of it.
Recipe for 1:
1 package Green Thai Curry Paste
40 g Mung bean vermicelli
270 ml coconut creamy milk, 300 ml veg stock, 2 tbsp coconut oil
1 banana, 2 long green peppers, 2 shallots, salt and pepper
Juice of 1/3 lemon, 2 tsp palm sugar, 1/2 bunch of fresh coriander
1/3 cup roasted unsalted peanuts
Chop the veggies. Cut the banana in 1 cm slices. Pour hot water over the vermicelli and let them sit for 3 min, drain.
Heat 1 1/2 tbsp coconut oil in a pot and fry off the shallot. Add the green curry paste and let it fry with the onion for 1 minute. Add coconut cream and veg stock. Toss in the green pepper and bring to a boil, place the lid on and reduce the heat to low and cook for 10 min. Add the vermicelli and chop the coriander.
In the other coconut oil in a small pan fry the banana slices. Season with salt and pepper.
Add lemon juice and palm sugar to the soup and finish with banana and coriander. Sprinkle with peanuts.
