A mild, creamy, vegetarian curry. Use fairtrade bananas to do your bit.
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In a deep frying pan heat the oil and fry the banana until lightly browned on each side. Set aside on a plate lined with kitchen paper.
Lower the heat and stir in the onion for 10 minutes, or until soft. Add the peanuts, banana and curry paste with half the coconut milk and stir well. Cook on a low heat for 10 minutes. Season to taste.
Pour in the rest of the coconut milk and simmer until the banana starts to break down.
Sprinkle with the coriander and a squeeze of the lime. Serve with brown rice or indian bread and ENJOY