CURRY 1 PRICE RECIPES

Steps:

• Slice Banana (2) into 1/2-inch thick rounds. Heat Coconut Oil (1 teaspoon) in a large wok over medium-high heat, and add the bananas. Cook until lightly browned, about 3 minutes on each side. Remove bananas and set aside.
• To the same wok add Coconut Oil (1 teaspoon), heating to medium-high. Add the Cashew Nuts (1/2 cup) and Canned Chickpeas (1/2 cup) and cook until a bit browned, about 5 minutes. Remove from wok and set aside. It’s okay if the chickpeas, cashews, and bananas cool down. They’ll heat back up when you add them back in later!
• Heat Coconut Oil (1 teaspoon) in the wok over medium heat. Add Onion (2 tablespoon), Fresh Ginger (1 tablespoon), and Thai Red Curry Paste (2 tablespoon), stirring and cooking until nice and fragrant, about 3 minutes. Add Coconut Cream (2 tablespoon) and continue cooking.
• Meanwhile in a separate bowl, mash Banana (2) with a fork. To the mashed bananas add Vegetable Broth (1 cup), Coconut Milk (1 can), Soy Sauce (2 tablespoon), and Chili Garlic Sauce (1 tablespoon). Whisk to combine then add to your wok.
• Continue cooking for 10 minutes, or until curry is hot and fragrant. Taste and add more curry paste if desired.
• To serve, spoon White Rice (2 cup) into serving bowls, followed by curry. Top with a generous handful of cashews and chickpeas, a few banana slices, and a few Sugar Snap Peas (1/2 cup).