Vegetables & Fruits
Original price was: $2.85.$2.13Current price is: $2.13.each
Japanese Corn Soup
How would you feel about trying something wonderfully different and unbelievably tasty? If that sounds exciting, then keep reading — because we’re about to show you how to prepare a bold and spicy Caribbean-style curry made with bananas, prawns, and hot Scotch bonnet chillies.
What makes this dish truly special is the beautiful contrast of flavours. Silky coconut milk brings together the natural sweetness of bananas with the light, delicate taste of prawns. Then comes the powerful punch of the fiery bonnet chilli, delivering that unmistakable Jamaican heat that instantly grabs your taste buds.
At Golden Grove Foods, we decided to use bananas instead of plantains for two simple reasons:
Bananas are naturally sweeter than plantains
Bananas are easier to find in most local stores
Of course, you can still choose plantains if you want a more traditional Caribbean touch — just remember that the curry won’t be quite as sweet.
Besides being incredibly flavourful, this spicy curry is also nutritious and wholesome. It’s packed with colourful vegetables and healthy seafood, making it a great option for those who enjoy fresh, natural ingredients. One serving contains around 350 calories, 43% of your daily protein requirement, and only 7% of your daily carbs. You can enjoy it with rice, bread, or any preferred side to turn it into a complete meal.
We at Golden Grove Foods are thrilled for you to try this recipe, and we truly hope you’ll love it as much as we did. Follow the simple steps below, and you’ll have this delicious Caribbean curry on your plate in about 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.
