Bananas Simmered in Jasmine-Scented Coconut Milk
"Gkluay Buad Chi. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, www.thaifoodandtravel.com"
- Ready In:
- 7mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 4 very firm bananas, cut in half lengthwise, then each half into 4 pieces crosswise
- 2 -3 cups creamy coconut milk
- 1⁄4 - 1⁄2 cup granulated sugar (unrefined)
- 1⁄8 - 1⁄4 teaspoon sea salt
- thai jasmine essence (Mali) (optional)
directions
- Peel the bananas just before you are ready to cook them.
- In a sauce pan, heat the coconut milk. Add sugar to the desired sweetness and a little bit of salt. The salt enhances the rich creamy taste of coconut milk, especially if you are using canned milk.
- Sprinkle in a few drops of Mali essence, if you wish a delicatae floral scent in the background. When the mixture is hot and smooth, add the bananas and simmer about 5 minutes, or until the bananas are cooked but still in whole pieces.
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Reviews
-
Loved it!!! The salt is the key... its really does bring out the sweet, creamy coconut flavor. My bananas were a little too soft but I will make it again using some firm Thai bananas I have right now. I didn't use the Mali... I didn't think it needed it but I might try it next time. Thanks for posting!!!
RECIPE SUBMITTED BY
I grew up in Connecticut with a mom who loved to cook. Soul food fixed with love is my very favorite, but I also love trying new things. I'm now living in the San Francisco Bay Area. The food here is divine and the opportunities for learning abound. I recently took a Thai cooking class and have added some recipes from the instructer's authentic cookbook. Helpful hint: fish sauce = salt, cook to taste.
I'd never even eaten Indian food until I moved to the Bay area. At first all the spices scared me; now I've got a whole rack full, from HOT curry and cardamom seeds to cloves and anise.
In May 2007, I married my DH in the Sonoma wine country. We spent our honeymoon in the Mediterranean. Provence, Sicily, and Santorini, among others. Now I'm trying to recapture the flavor of the area.
I hope to have time soon to add all my favorite recipes. Thank you all for sharing yours.
