Directions:
- Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
- Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.77 Kcal (393 kJ) | ||
| Calories from fat | 10.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 2% | |
|---|---|---|---|
| Sodium | 43.47mg | 2% | |
| Potassium | 346.81mg | 7% | |
| Total Carbs | 20.87g | 7% | |
| Sugars | 11.18g | 45% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.07 Kcal (268 kJ) | ||
| Calories from fat | 7.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 2% | |
|---|---|---|---|
| Sodium | 29.7mg | 2% | |
| Potassium | 236.96mg | 7% | |
| Total Carbs | 14.26g | 7% | |
| Sugars | 7.64g | 45% | |
| Dietary Fiber | 1.91g | 11% | |
| Protein | 1.73g | 5% | |
| Vitamin C | 5.4mg | 13% | |
| Iron | 0.4mg | 3% | |
| Calcium | 15.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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