Banana Thai Curry

A hot meal from an exotic place warms the body and soul on a cold winter night. This recipe is gluten-free and can easily be made vegan by substituting baked tofu for the fish. Enjoy!

Serves 2


• 1 cup well-shaken canned coconut milk (“light” will reduce 200 calories, 20 grams fat)
• 1 Tbsp. Thai red curry paste
• *12 oz fresh Alaskan cod, 1.5 inches thick, cut into two pieces
• ½ tsp Kosher salt
• 1 lime, zested and halved
• ½ cup thinly sliced yellow onion
• 1 large barely ripe banana, halved lengthwise and cut into ½ inch slices crosswise
• 2 Tbsp. salted, roasted peanuts, chopped
• ½ cup chopped fresh cilantro

*Substitute tofu instead of fish: marinate 1 package firm tofu slices (water pressed out gently) with salt, lime zest and lime juice for 30 minutes and bake at 350 for an additional 30 minutes.


1. Whisk coconut milk and curry paste until smooth in a 10-inch skillet.
2. Sprinkle the fish (or tofu) with salt, lime zest, and lime juice from one halve.
3. Bring the coconut-curry blend to a simmer over medium-high heat.
4. Arrange the fish fillets (or tofu) in the pan and add onions. Simmer for 2 minutes.
5. Add bananas and half of the peanuts to the skillet. Sprinkle half the cilantro on top.
6. Cover the pan and simmer ~2-4 minutes or until fish flakes easily and is no longer opaque at the center.
7. Squeeze remaining lime juice over the fish (or tofu). Top with remaining peanuts and cilantro.
8. Serve hot over brown rice. Also makes great left-overs!

Per serving
Calories: 494 (light coconut milk will reduce calorie by ~200)
Fat: 30 grams (light coconut milk will reduce fat by ~20 grams)
Protein: 35.35 grams
Carbohydrate: 28 grams
Cholesterol: 55 mg
Sodium: 500 mg
Fiber: 5 grams

**adapted from Fine Cooking Magazine, Winter 2013 No. 73

By Ginger Hultin MS RD LDN

Photo credit: via Posts for Syndication at

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