Thai-style Banana Curry

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4-6

Ingredients:
2T oil
2 cloves garlic, pressed or minced finely
1 red pepper, sliced*
1 small onion, sliced
1 zucchini, sliced*
1 peach, cut into big chuncks*
4 oz creamed coconut (can substitute 1 can coconut milk, lowfat if desired, but reduce other liquid)
3 tsp curry powder
Salt (can eliminate if using stock)
Black pepper
Red pepper flakes
1-1 ½ cups water/vegetable stock
1-2 bananas, sliced

Directions:
1. Saute the garlic in the oil for one minute then add all the vegetables. Stir fry until softened.
2. Add the peach, coconut, and sprinkle with curry powder and seasonings. Mix thoroughly.
3. If using creamed coconut, add the water slowly as the coconut melts into the curry. If using the milk, wait until the dish has cooked a bit, and add the liquid slowly until you reach the desired consistency. It should be creamy and will thicken as you cook it.
4. Cook on low heat for a few minutes then add bananas. Cook for another few minutes.
5. Serve with rice.

TIPS:
*these ingredients can be exchanged. Make your curry with your own favorite veggies/fruits, or whatever you have lying around. Peppers, broccoli, carrots, pineapple, mango would all work lovely.

To add chicken or tofu, just add it in the beginning after the garlic and stir fry for a few minutes before adding the veggies. I added shrimp for a low-cal, high-protien meal.

You can use lowfat coco milk for a lower-fat recipe.

This is a really fast dish to prepare. I just cut the veggies and toss them in as I’m done slicing them. That way the peppers and onions cook a little longer than the zucchini and the fruit.