John Myers
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Mild, Green Curry with Banana, Apple and Almonds
The perfect mild, green curry with banana, apple and almonds recipe with a picture and simple step-by-step instructions.
as a vegan variant
- 1 smaller Broccolini
- 1 Green peppers
- 1 bunch Spring onion
- 1 Can Unsweetened coconut milk
- 1 cups Sour cream
- 1 tsp Fenugreek powder
- 1 tsp Ground cumin
- 0,5 tsp Cinnamon
- 1 toe Garlic fresh
- 1 Bit Ginger
- 1 Handful Fresh coriander
- Salt
- Pepper
- Sesame oil
- 1 Ripe banana
- 1 smaller Apple
- 100 g Almond sticks
- 1 Chilli green
- 2 packet Tofu firm
- 1 cups Soy cream
preparation
- Dab the chicken breast with a kitchen towel and remove any tendons and skins. Then cut into bite-sized pieces, season with salt, pepper and dust with a pinch of flour. The vegetables are washed, the peppers and zucchini cut into cubes. The broccoli is cut into tiny roses and the spring onions cut into fine rings. Wash and quarter the apple as well, remove the casing and cut into cubes. The tofu for the vegans is also diced and patted dry a little.
Preparation:
- The broccoli is briefly pre-cooked in a saucepan with salted water. Take out after three to four minutes and soak in a little ice water. But please do not leave it in the water, otherwise the vitamins will wash out and it will lose its taste. Put the sesame oil in a pan. I prefer the dark version, but the light one is also aromatic. To check whether the oil is at the right temperature, simply add a small piece of meat or tofu to the pan. As soon as it sizzles, the rest can do it. You don’t have to fry the meat for too long, the chicken is done quickly and will cook a bit if you put it aside, covered. Put the prepared vegetables in the same fat. Start with the green pepper, it takes the longest. Roast briefly, then add the zucchini, the finely chopped garlic, the broccoli and the apple cubes. If you like, you can also core the chilli finely and add it. But it doesn’t have to be there, the curry tastes good even in the mild version without spiciness. The spring onions, cut into rolls, only come at the very end. Dust the vegetables with the spices, the right mixture depends very much on personal taste and may need one or two attempts before it really tastes good. Deglaze with the coconut milk and cream and add the meat or tofu again. Let it simmer a little longer. In the meantime, toast the almond sticks in a small pan without fat.
Serving:
- Shortly before serving, the chopped and slightly mashed banana is lifted under the food. It is important that it is ripe. We only have this dish, for example, when I have brown bananas that nobody wants to eat like that anymore. Now add the finely chopped coriander. It shouldn’t fry with it, otherwise it will quickly become soapy. Sprinkle the almonds on top and serve with fragrant rice. Good Appetite
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