Vegetables & Fruits
Original price was: $2.85.$2.13Current price is: $2.13.each
Papaya Smoothie Bowl
If you’re in the mood to try something truly different and incredibly delicious, you’re in the right place. Get ready to discover how to prepare a bold and spicy Caribbean curry made with bananas, prawns, and the famous Scotch bonnet chillies.
What makes this curry so remarkable is the harmony of contrasting flavours. The rich, creamy coconut milk perfectly brings together the sweetness of bananas with the soft, delicate taste of prawns. And then comes the fiery bonnet chilli — adding a burst of Jamaican heat that instantly wakes up your taste buds.
At Golden Grove Foods, we chose to use bananas instead of plantains in this recipe for two main reasons:
Bananas offer a naturally sweeter flavour
Bananas are easily available in most supermarkets
However, if you prefer a more traditional Caribbean touch, plantains work beautifully too — just keep in mind that the curry will be less sweet.
This vibrant and spicy curry isn’t just full of flavour — it’s also wonderfully nutritious. Packed with colourful vegetables and fresh seafood, it’s both satisfying and wholesome. One serving provides around 350 calories, about 43% of your daily protein needs, and only 7% of your daily carbohydrates. Pair it with rice, warm bread, or your favourite side to turn it into a complete meal.
We at Golden Grove Foods are excited for you to enjoy this recipe, and we’re confident you’ll love it just as much as we did. Follow the simple steps below, and you’ll have this delicious Caribbean curry ready on your plate in roughly 30 minutes.
Ingredients
For 4 Serves
|
Vegetable Oil |
1 tbsp |
|
Onion |
1 |
|
Garlic Cloves |
2 |
|
Fresh Ginger Root |
30 g |
|
Curry Powder |
1 tbsp |
|
Allspice |
1 pinch |
|
Thyme Sprigs |
2 |
|
Scotch Bonnet Chillies |
1 |
|
Tomatoes |
400 g |
|
Coconut Milk (canned) |
400 mL |
|
Bananas |
2 |
|
King Prawns |
400 g |
|
Lime |
1/2 |
Available in our store
Allabacore Loin
$14.48500g
Atlantic Salmon
$7.68each
Atlantic Salmon Portion
$8.45each
Aubergine
Original price was: $2.85.$2.13Current price is: $2.13.each
Baby Tomatoes
Original price was: $4.10.$3.30Current price is: $3.30.500g
BBQ Slices
Original price was: $3.12.$2.49Current price is: $2.49.eachStep 1
Let’s start by getting all the veggies ready.
Peel and slice the fresh ginger root, thinly chop the onions, and slice the scotch bonnet chillies. Then, cut the fresh tomatoes into chunks and set all the prepared vegetables aside.
Next, heat the vegetable oil in a large skillet and then add the chopped onion and crushed garlic. Sizzle until the garlic is fragrant and then, add the sliced ginger, curry powder, allspice, and torn thyme sprigs.
Cook the spices for a few minutes to release all their flavour.
Step 2
Let’s start by getting all the veggies ready.
Peel and slice the fresh ginger root, thinly chop the onions, and slice the scotch bonnet chillies. Then, cut the fresh tomatoes into chunks and set all the prepared vegetables aside.
Next, heat the vegetable oil in a large skillet and then add the chopped onion and crushed garlic. Sizzle until the garlic is fragrant and then, add the sliced ginger, curry powder, allspice, and torn thyme sprigs.
Cook the spices for a few minutes to release all their flavour.
Step 3
Now, it’s time to add the delicious bananas.
Peel and slice the bananas into chips and add them to the coconut curry. Then, cook for 5 minutes or just enough for the fruit to release its flavour.
Avoid overcooking them, or they will turn too mushy.
Step 4
Now, tip in the king prawns and squeeze in the lime.
Cook the banana curry for a further 5 minutes.
When the shrimps turn pink and slightly curved, they’re ready. Avoid overcooking them, or they will shrink too much and get chewy.
To finish, serve this delicious prawn banana curry with steamed rice and garnish with black pepper and thyme.
