Bananas in Coconut Milk (Kluay Bod Chii)
One nice feature about the Thai cooking school we attended was that they give you the option to choose from two different items for each course. That means that if you’re taking the class as a couple, you have the opportunity to try up to 10 different dishes.
Of course I had Brandon pick the opposite as me so that we could try a little bit of everything. I went for mango sticky rice thinking for sure that it would be my favorite but I was proven wrong when I took a spoonful of his bananas in coconut milk.
As I was watching him prepare on the stove, the instructor mentioned that this one was her favorite thing in the whole world. That’s a huge testament coming from someone who can spout of a whole book of different Thai recipes off the top of her head.
The traditional recipe uses pandan leaf which we were informed is like vanilla here in the U.S. The taste is much different but Thais use it in a similar fashion when they cook with it. I searched my local Asian market for pandan leaves and wasn’t able to find any so instead I substituted just a touch of vanilla.
Once they’re cooked in coconut milk, the bananas take on a delicious creamy texture while the coconut sugar and a pinch of salt gives it plenty of sweet & salty flavor.
The roasted mung beans make for light crunchy topping but you can forgo them if you can’t find them. Overall it’s a super comforting dish that’s perfect for curling up with. I hope you enjoy it!
Bananas in Coconut Milk
Yield: 1 to 2 servings
Prep Time: 5
Cook Time: 10
Total Time: 15
1/2 cup coconutmilk
1/4 cup water
1 tablespoon coconut sugar
1 ripe banana
pinch of salt
1 pandan leaf, chopped in 1-inch long pieces (or 1/2 teaspoon vanilla extract)
roasted mung beans and sesame seeds for topping
Combine coconut milk, water and pandan leaf in a small saucepan over medium heat. Add banana, salt and coconut sugar then cook until bananas are soft, about 10 minutes.
Transfer to a bowl then top with sesame seeds and roasted mung beans. Serve warm and enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!