Bananas Simmered in Jasmine-Scented Coconut Milk

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

• Ready In: 7 mins
• Serves: 6-8

Ingredients

• 4  very firm bananas, cut in half lengthwise, then each half into 4 pieces crosswise
• 2 -3  cups  creamy coconut milk
• 1⁄4-1⁄2 cup granulated sugar (unrefined)
• 1⁄8-1⁄4 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.