1. Heat vegetable stock in pan, add half the curry paste and half of the bananas. 2. Toss until coated and remove from the pan, pour over the lime juice. 3. Add remaining curry paste and onions into the pan. Cook until onions are soft. Add the chicken and cook until golden brown. Stir in the vegetables, water and stock powder. 4. Add coconut cream and simmer until just thickened. 5. Add banana mixture. Mix through the remaining bananas and allow to heat through. 6. Sprinkle with the basil and serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
