Curry Chicken Banana Stir-Fry
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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581 Calories
53 g Carbs
40 g Protein
23 g Fat
Total Time
4 servings

The next time you find yourself with a bunch of green bananas, don’t wait for them all to ripen. Instead, make them the backbone of this stir-fry, which will put some spark into your weeknight dinner routine.


  • ½ cup coconut milk
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 2 tsp curry powder
  • ¼ tsp cayenne powder
  • 1 tbsp canola oil
  • 1½ lb chicken thighs, slice (boneless and skinless)
  • 1 red onion, diced
  • ½ tsp table salt
  • 2 large (8" to 8-7/8" long) banana
  • 1 large (2-1/4 per pound, approx 3-3/4" long, 3" dia.) red bell pepper
  • 3 clove garlic, chopped
  • 1 tbsp ginger, minced
  • 2 cup brown rice
  • ⅓ cup cashews, crushed
  • ⅓ cup cilantro

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  1. In a bowl, whisk together coconut milk, lime zest, lime juice, cornstarch, sugar, curry powder, and cayenne.
  2. Heat a wok or large skillet over medium-high heat. Add oil and swirl to coat pan. Place chicken in pan and stir-fry until browned, about 4 minutes. Remove chicken from pan and set aside.
  3. Add onion and salt to pan and cook for 2 minutes, stirring often.
  4. Add banana and bell pepper to pan and cook for 1 more minute, stirring often. After a minute, add garlic and ginger and cook for another minute, stirring often.
  5. Return chicken to pan. Add coconut sauce and heat until thickened.
  6. Serve chicken banana stir-fry over rice. Sprinkle on cashews and cilantro.

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