Curried Banana Sauce Recipe -
Curried Banana Sauce Recipe
  • READY IN 30 mins

Curried Banana Sauce

Recipe by  

"Goes well with fish or chicken, or even over rice as a side dish. Delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Jan 21, 2010

This is delicious, thank you! I wasn't sure if I should be using plantains or regular bananas so I went with what I had....regular bananas. We like to grill/broil whatever veggies we have on hand and eat them over rice. Last night is was basmati rice. We put this sauce over it all and it was a huge hit. My 4-year old loved it as well. I sprinkled cayenne pepper over mine to add some heat. I loved the balance of tartness from the rice wine vinegar and sweetness from the bananas and honey too.

Jan 20, 2010

This is very good...served it with my taste buds came to life with this combination of flavours...I would definitely recomend it...easy to prepare...I prepared during the day and then served with the chicken


10 Ratings

Apr 30, 2010

So different I LOVED it!!! Next time I wil sub coconut milk for broth and see what happens!

Sep 13, 2010

Tasty! I served this over red rice and potatoes.

Jun 15, 2010

Excellent Sauce with Chicken, I shredded the chicken and would have liked it better in chunks. Also added some sugar snap peas and served over rice. My 5 year old ate it but not the most willingly. My husband liked it over rice, but I preferred mine solo and added some crushed red pepper to mine for some zing. Will make again.

Mar 18, 2011

This was actually very good! we tripled the recipe for 3 people and had leftover sauce. We also added some cayenne for kick, and I'm glad we did because it was pretty sweet before. But the finished taste was great. We served with sauteed veggies (green beans, yellow bell and eggplant) and a white fish steak. This was verrrry tasty .

May 03, 2010

The end product was delicious, but the serving size was way off. There wasn't even quite enough to feed three of us. Also, a whole bunch of it burned to the bottom of the skillet for some reason and refuses to come off no matter how long I soak it. That might be because my skillet is glass and doesn't distribute heat well.

Aug 08, 2012

Only missing a star because I believe the amounts of garlic and curry power are half what they should be PS use water instead of 'low sodium chicken broth' its better for you.


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  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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