Chicken Curry with Banana, Apple and Tomato Recipe

Serves: 4


600g Chicken thigh fillets

2 Tomatoes

2 Bananas

1 Green apple

1 Brown onion

4 Cloves garlic

2 Birdseye chillies

1/3 Cup Panang curry paste 

400ml Coconut milk

2 Cups brown rice to serve


Step 1: Prepare ingredients, by dicing up chillies and garlic, chop onion into large wedges, apples into 1cm cubes (maintaining skin), tomato into wedges, and banana into slices.

Step 2: Cook brown rice.

Step 3: Chop chicken thigh fillets into small bite size pieces, and when wok is hot, stir fry chicken for 5-7 mins until partially cooked through. Then remove from wok.

Step 4: Add onions, garlic and chillies and stir fry for 5 mins until onion softens, then add Panang curry paste and allow to aromatise, before adding the coconut milk to wok. Bring to a boil and then turn down heat to a simmer and let cook for 5 mins.

Step 5: Add tomato and diced apples to wok and cook for 5 mins. Then return chicken pieces to wok and cook for a further 5 mins. And finally, add bananas and cook for a final 5 mins.

Step 6: Serve curry mixture over rice.

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