1. Using a stockpot, add the water and bring to the boil. Once the water is boiling, add the bananas and boil for 25 minutes (until the skin opens up).​
2. Set the bananas aside to cool.​
3. In a new pot, add 180g of coconut milk and reduce by 50% until thick, whisk in the green curry paste. Mix continuously for 2-3 minutes.​
4. Add all the remaining ingredients and lower the heat to medium.​
5. Peel the banana and cut it into bite-size pieces and add to the curry.​
6. Let the curry simmer gently for 15-20 minutes in order for the banana to absorb all the great flavor.​
7. Adjust the seasoning if needed, add more salt or sugar to taste.​
8. Serve with steamed rice.

You can substitute the green curry paste with yellow or red curry paste if needed.​

Created by Daniel Schneider, Electrolux Professional.