Curry with Coconut Milk and Fairtrade Bananas

CurryMakes 4 servings
Preparation: 5 minutes
Cooking: 30 minutes


  • 1 kilo of Fair Trade bananas
  • 2-3 tablespoons of vegetable oil
  • 1 onion, finely chopped
  • 1 tablespoon of curry paste
  • 1 ½ cups coconut milk
  • 3 tablespoons chopped fresh coriander
  • 4 cups of rice


  1. Cook the rice according to the instructions on the package.
  2. Cut the bananas into slices of approximately 2.5 cm. Heat the oil in a pan and fry the banana slices, per portion, until they are light brown on both sides. Place the slices separately on a plate with kitchen paper.
  3. Fry the onion for about 10 minutes, and then put the banana slices back in the pan, together with the curry paste.
  4. Add half of the coconut milk, and mix well. Leave this on low heat for 10 minutes and then add pepper and salt to taste.
  5. Pour the remaining coconut milk into the pan and let it bubble until it becomes thick and the bananas soften.
  6. Garnish with coriander and serve with rice.

Recipe and photography: ZTRDG for Max Havelaar Netherlands