It may sound odd, but it was so delicious! I found this one in Fine Cooking Magazine’s February/March 2011 issue.
The recipe calls for using halibut; I used cod. You want a very firm, white fish, get whatever looks good at your store that day. I think you could easily sub in shrimp, though. The most important thing is to make sure the bananas are the right texture. You want it very underripe, with the peel very bright yellow, almost green, with no brown spots. If you see a brown spot, your banana has gone too soft and will turn to mush in the curry. This is terrific served over white rice, of course. Here’s a tip: coconut milk usually comes in around 15 ounce cans, and this recipe only calls for one cup. Use the remaining coconut milk for the liquid needed to steam the rice. You won’t waste anything, and your rice will be more flavorful! Enjoy!
1 cup well-shaken coconut milk
1 tbs Thai red curry paste
12 oz. skinless firm white fish, cut into 2 inch pieces
1 medium lime, zested, then halved
3 scallions, thinly sliced
1 large, or 2 small underripe bananas, peeled, halved lenthwise, then cut crosswise into half-inch half moons
2 tbs chopped roasted peanuts
1/2 cup lightly packed chopped fresh cilantro
Steamed white rice, for serving
In a wok, whisk the coconut milk and curry paste until smooth. Sprinkle the fish with salt and lime zest, then squeeze a lime half over the fish.
Bring the coconut milk mixture to a simmer over medium-high heat and then arrange the fillets in the pan. Add the white parts of the scallions, cover the pan and simmer for 2 minutes. Add the bananas and half the peanuts. Sprinkle half the cilantro on top. Cover the pan and continue to simmer until the fish flakes easily with a fork, 2 to 4 minutes. Squeeze the remaining lime half over the curry. Top with the remaining scallion greens and the rest of the peanuts. Serve immediately over steamed white rice.