Bananas Simmered in Jasmine-Scented Coconut Milk

Mrs. Grosh's Note:

Gkluay Buad Chi. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com

• Total Time: 7 mins
• Prep Time: 2 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 4 very firm bananas , cut in half lengthwise, then each half into 4 pieces crosswise
• 2 -3 cups creamy coconut milk
• ¼-½ cup granulated sugar (unrefined)
• 1⁄8;-¼ teaspoon sea salt
• thai jasmine essence (Mali) (optional)

Directions:

1. Peel the bananas just before you are ready to cook them.
2. In a sauce pan, heat the coconut milk. Add sugar to the desired sweetness and a little bit of salt. The salt enhances the rich creamy taste of coconut milk, especially if you are using canned milk.
3. Sprinkle in a few drops of Mali essence, if you wish a delicatae floral scent in the background. When the mixture is hot and smooth, add the bananas and simmer about 5 minutes, or until the bananas are cooked but still in whole pieces.

Reviews

[atlfitgirl]

Loved it!!! The salt is the key... its really does bring out the sweet, creamy coconut flavor. My bananas were a little too soft but I will make it again using some firm Thai bananas I have right now. I didn't use the Mali... I didn't think it needed it but I might try it next time. Thanks for posting!!!