Banana Thai Curry

Directions

1. 1
   Slice 2 of the bananas into ½ inch thick rounds.
2. 2
   Heat 1 tsp oil in a large wok over medium/high heat, and add the bananas. Cook until lightly browned, about 3 minutes on each side.
3. 3
   Remove bananas and set aside.To the same wok add 1 tsp of oil, heating to medium/high.
4. 4
   Add the cashews and chickpeas and cook until a bit browned, about 5 minutes.
5. 5
   Remove from wok and set aside. (It’s okay if the chickpeas, cashews, and bananas cool down. They’ll heat back up when we add them back in later!)
6. 6
   Heat another 1 tsp oil in the wok over medium heat.
7. 7
   Add onions, ginger, and curry paste, stirring and cooking until nice and fragrant (about 3 minutes).
8. 8
   Add 2 Tbsp coconut cream and continue cooking.Meanwhile in a separate bowl, mash 2 of the bananas with a fork. To the mashed bananas add broth, coconut milk, soy sauce, and chili garlic sauce.
9. 9
   Whisk to combine then add to your wok.Continue cooking for 10 minutes, or until curry is hot and fragrant, Taste and add more curry paste if desired.To serve, spoon rice into serving bowls, followed by curry. Top with a generous handful of cashews and chickpeas, a few banana slices, and a few sugar snap peas.***You can buy coconut cream either canned or just skim 2 Tbsp of cream off the top of a can of coconut milk