Súp ngô kiểu Nhật

How would you like to try something truly unique and utterly tasty? Then keep reading and learn how to cook a fiery Caribbean curry made with bananas, prawns, and bonnet chillies.

The contrasting flavours in this curry are what make it so special. Creamy coconut milk blends the sweetness of the banana with the delicate seafood flavour of prawns. Then you have the super spicy bonnet chilli that tries to win over your taste buds with fiery Jamaican flavours.
We have decided to use bananas instead of plantains for this recipe for two reasons:

• bananas are sweeter than plantains
• bananas are easier to find in most shops

But you can use plantains to follow a more traditional approach. Just know that the curry won’t be as sweet.
Overall, this spicy curry is not just ultra flavourful, but also wholesome, as it’s filled with colourful veggies and healthy seafood. The curry alone has 350 calories, 43% of your RDI for proteins, and only 7% of your RDI for carbs. You can serve with a bowl of rice, or some bread, to turn it into a complete meal.

We are so excited you’ll get to try this, and hope you will love it as much as we did. Follow our easy steps below, and it will be in your plate in just around 30 minutes.