Jamaican Curried Bananas

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Jamaican Curried Bananas

 

4 cups water

2 cups long grain white rice

2 tbsps. unsalted butter

1 tbsp. curry powder

8 green bananas, cut in half lengthwise

1 cup coconut milk

1/2 tsp. hot pepper sauce, or to taste

1 egg, beaten

 

Boil water in a medium saucepan over high heat. Stir in rice. Immediately reduce

heat to low. Cover and simmer 20 to 25 minutes, or until rice is tender and

liquid is absorbed. Melt butter in a heavy nonstick skillet over medium heat.

Saute curry 1 minute. Add bananas and cook 4 minutes until lightly browned. Add

next 2 ingredients. Season with salt and pepper to taste. Reduce heat to low and

simmer 30 minutes. Stir in beaten egg. Serve over rice.

Serves 8.