Curry Banana Blossoms
Equipment
- Wok or wide pan
- knife
- cutting board
- Strainer
- Bowls
Ingredients
- 1 banana heart or banana blossom, you can buy this in any Asian store
- 1 yellow onion, chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 stalks green onions, sliced
- 1- inch size fresh ginger, minced
- 1 jalapeño pepper, sliced, remove the seeds for milder taste
- a handful cilantro
- a handful Thai basil
- 1 teaspoon curry powder
- 1/4 cup low sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1 cup canned coconut milk, add more for a thinner consistency
Instructions
- Heat a pan with oil. Saute garlic and onions, add red bell pepper, banana blossoms, curry, soy sauce, and vinegar, stir to mix.
- Add coconut milk, stir, lower the heat, cover, and simmer for 5 minutes or until the banana blossoms are tender. Note: fresh banana blossoms are tougher than the canned ones. They have a crunchier texture and it's totally ok to eat them like that.
Notes
How to clean and trim the fresh Banana Blossoms
- One heart banana blossom. Trim, remove the outer layer, and shred.
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Remove the inner flower, these are the yellow baby bananas inside the actual banana heart.
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Slice into smaller pieces. To remove the sap, place the sliced banana blossoms into a bowl, sprinkle some salt, use your hand to mix them so they'll be well coated. Let it sit in a bowl for a few minutes. The salt helps remove the sap from the banana blossoms.
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Transfer the banana blossoms into the bowl with water, rinse and drain well. Use your hand to ring them and drain all the water out.Note: you can also soak them in water with salt for at least half an hour, then rinse and drain the water.