Bananas Simmered in Jasmine-Scented Coconut Milk |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 8 |
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Gkluay Buad Chi. An authentic Thai dish from cooking instructer, Kasma Loha-unchit Clark, Ingredients:
4 very firm bananas, cut in half lengthwise, then each half into 4 pieces crosswise |
2 -3 cups creamy coconut milk |
1/4-1/2 cup granulated sugar (unrefined) |
1/8-1/4 teaspoon sea salt |
thai jasmine essence (mali) (optional) |
Directions:
1. Peel the bananas just before you are ready to cook them.
2. In a sauce pan, heat the coconut milk. Add sugar to the desired sweetness and a little bit of salt. The salt enhances the rich creamy taste of coconut milk, especially if you are using canned milk.
3. Sprinkle in a few drops of Mali essence, if you wish a delicatae floral scent in the background. When the mixture is hot and smooth, add the bananas and simmer about 5 minutes, or until the bananas are cooked but still in whole pieces.
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