Best Curried Banana Sauce Recipes

Curried Banana Sauce image

Provided by trixie

Time 30m

Yield 4

Number Of Ingredients 10

½ teaspoon olive oil
2 small ripe bananas, quartered
1 shallot, quartered
1 clove garlic, halved
¼ cup chopped sweet onion (such as Vidalia®)
1 ¾ teaspoons curry powder, or to taste
¾ cup low-sodium chicken broth
1 tablespoon rice vinegar
1 ½ teaspoons honey
1 pinch salt

Steps:

Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 17.7 g, Fat 0.9 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 3.1 mg, Sugar 9.4 g

Sauteed Shrimp with Curried Banana Sauce image

Provided by Julesong

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

2 ounces cooking oil
1 medium onion, diced
1 stalk celery, diced
1 clove garlic, crushed
1 tablespoon curry powder
1/2 teaspoon fresh ginger, grated
1/2 teaspoon cardamom
1/8 teaspoon cinnamon
1 pinch ground nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon red apple, diced
4 bananas, cut in 1 in cubes
2 cups chicken stock
36 jumbo shrimp, peeled
salt and pepper
1 ounce butter
1 ounce cooking oil

Steps:

In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat.
Add the onion, celery and garlic and saute without coloring for about three minutes.
Add all the spiced and saute white stirring for another minute.
Add the fruit and chicken stock and simmer over medium heat for 20 minutes.
Puree the sauce in a blender until it is liquid and then strain through a sieve.
Keep warm over low heat.
Sprinkle salt and pepper over the shrimp.
In a large skillet, melt the butter and oil over medium high heat.
Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm.
Don't over cook them.
Place 6 shrimp over each serving of rice or noodles.
Spoon some sauce over each dish.

Banana Split with Curried Chocolate-Coconut Sauce image

Provided by Allen Susser

Yield Makes 4

Number Of Ingredients 12

6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/4 cup canned sweetened cream of coconut (such as Coco López)
2 tablespoons dark rum
2 teaspoons curry powder
1 teaspoon finely grated lime peel
3/4 cup chilled whipping cream
1 tablespoon powdered sugar
4 bananas, peeled, halved lengthwise
1 quart vanilla ice cream
1 cup 1/3- to 1/2-inch cubes peeled cored pineapple
Sweetened flaked coconut, toasted

Steps:

Stir chocolate and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.
Whisk cream and powdered sugar in medium bowl to peaks; chill until ready to use. Arrange 2 banana halves in each of 4 long shallow dishes. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whipped cream, and toasted coconut.