By PinkCherryBlossom on December 23, 2006
"This combination of flavours may sound odd but they work together so well! Try it, you will be a convert!"
Serving Size: 1 (378 g)
Servings Per Recipe: 4
"I wasnt sure to begin with but once the flavours had blended overnight in the fridge I really loved this curry"
"This made a tasty curry! I used curry paste for the spices as I didn't have them. Having banana in a curry isn't something I'm used to but it tasted really good. Thanks!"
"Omitted the chillis and ginger (didn't have any), used Thai Red Curry Paste, a tin of crushed tomatoes instead of two fresh ones, and added a tin of coconut cream, 'coz I'm inclined to make things more creamy!! Would have been fine without, but was trying to make it go a bit further for leftovers. Just superb, my non-veg, anti-chickpea hubby says it's a keeper, and so easy to whip up. Served it with plain couscous,which soaked up the juices wonderfully."
"This is an excellent recipe. I particularly appreciate the simple, easy to follow directions. I left out the chilies as the curry paste added enough heat for us and I used stewed tomatoes to make the recipe a little more "saucy." It turned out wonderfully! This curry is excellent with some steamed basmati rice or some Fijian roti. Thanks for the submission, PinkCherryBlossom."