Banana and Mango Curry (Thai): A Sweet and Savory Twist You Need to Try Today

When I first discovered banana and mango curry, I was amazed by how beautifully sweet and savory flavors could come together in one dish. This Thai-inspired recipe is a vibrant celebration of tropical ingredients, with creamy coconut milk, fragrant spices, and the natural sweetness of ripe fruits. It’s the kind of meal that feels exotic yet comforting at the same time.

What I love most about this curry is its ability to surprise. The bananas add a mellow sweetness, while the mango brings a tangy brightness that perfectly balances the rich, spiced base. It’s a dish that’s as colorful as it is flavorful, making it a joy to serve and even more fun to eat. Whether you’re a curry enthusiast or just looking to try something new, this recipe is bound to become a favorite.

Ingredients

As someone who adores bananas and grows them right in my backyard, I couldn’t resist creating this Thai-inspired banana and mango curry! Here’s everything you’ll need to make this delightful, tropical dish.

For The Curry Base

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 1/2 cups coconut milk (full-fat for creamy texture)
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon palm sugar (or light brown sugar)

For The Banana and Mango Mixture

• 2 medium ripe bananas, sliced into 1/2-inch rounds (my favorite is Cavendish for its sweetness)
• 1 large mango, peeled and diced into chunks
• 1 cup cherry tomatoes, halved
• 1 small zucchini, chopped (optional for added texture)
• 1/2 cup cooked chickpeas (or omit for a lighter curry)

For Garnish

• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons unsweetened coconut flakes, toasted
• 1 red chili, thinly sliced (optional for heat)

Tools And Equipment

Creating this Banana and Mango Curry requires a few basic kitchen tools to prepare the ingredients and cook everything to perfection. As someone enchanted by the versatility of bananas, I always make sure my tools are ready to highlight their creamy texture and natural sweetness in every dish.

Essential Kitchen Tools

• Cutting board: Perfect for chopping bananas, mangoes, and vegetables neatly. I prefer using a wooden board for fruits to keep their delicate flavors intact.
• Chef’s knife: A sharp, sturdy knife makes slicing the ripe bananas and juicy mangoes smooth and easy.
• Vegetable peeler: Handy for peeling zucchini or prepping other veggies in the recipe.
• Large skillet or wok: A skillet with deep sides or a wok helps evenly cook the coconut milk-based curry and maintain its rich consistency.
• Wooden spoon or silicone spatula: Both are gentle tools for stirring without bruising the banana slices and ensuring delicate ingredients stay intact.
• Medium bowl: Use this to mix spices or hold chopped mangoes and bananas before adding them to the skillet.
• Measuring cups and spoons: To ensure the perfect balance of spices and coconut milk, accurate measurements are essential for achieving harmony in flavor.

Optional Tools For Ease

• Blender: If you want a smoother curry, you can blend some of the mango or coconut milk mixture before adding to the dish. I typically do this with leftover bananas in other recipes, but here, it’s great for texture tweaks.
• Citrus juicer: Lime juice is a finishing touch to this curry. A handheld juicer makes squeezing fresh lime easy and mess-free.
• Small grater or microplane: Perfect for freshly grating ginger or even zesting lime if you’re feeling fancy.
• Banana slicer: While I love using a knife to connect with my fruit, a banana slicer can save you time if you’re in a rush. My little cousin always uses one when we cook together!
• Spice grinder: Freshly ground spices elevate the curry’s flavor, and grinding them at home is a simple way to make the dish shine even brighter.

Directions

As someone who adores working with bananas, I can’t wait to share how these golden fruits transform a Thai curry into a sweet and savory masterpiece. Follow the steps below, and let’s bring the tropical magic to your kitchen.

Prep

1. Banana Prep: Begin by peeling 2 ripe bananas. Slice them into ½-inch coins. Ensure they are ripe but not overly mushy—this helps them hold their shape in the curry.
2. Mango Prep: Peel and dice 1 large mango into bite-sized chunks. If your mangos are super sweet, this will elevate the curry’s flavor beautifully.
3. Vegetables: Wash and dice 1 zucchini into bite-sized pieces. Halve 1 cup of cherry tomatoes.
4. Aromatics: Mince 3 garlic cloves and grate 1 tablespoon of fresh ginger. Chop 1 medium onion finely for the base of our curry.
5. Gather Spices: Measure out 1 teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon cumin, and ½ teaspoon red chili flakes or adjust heat to your liking.
6. Optional Enhancements: Drain and rinse 1 cup of canned chickpeas if you’re adding them. Chop fresh cilantro if using it for garnish.

Cook

Cooking this banana and mango curry is where all the magic happens. I’m excited to walk you through it step by step because this dish highlights the wonderful versatility of bananas paired with fragrant Thai flavors. Let’s get started!

Making The Curry Base

I begin by setting my large skillet or wok over medium heat and adding two tablespoons of vegetable oil. Once it’s shimmering, I toss in one finely chopped onion and sauté it until it turns translucent, about three to four minutes. The kitchen fills with the soothing aroma of cooked onions, a perfect start to this curry.

Next, I stir in three minced garlic cloves and a tablespoon of freshly grated ginger—their sharp, spicy fragrance comes alive as they cook for about a minute. Then, I sprinkle in the spices: two teaspoons of curry powder, one teaspoon of turmeric, and half a teaspoon of ground cumin. I stir constantly for just 30 seconds to toast them lightly and release their earthy aromas.

Then, I pour in one can (13.5 ounces) of full-fat coconut milk and two cups of vegetable broth, whisking gently to blend everything into a silky base. I add a tablespoon of soy sauce and a teaspoon of brown sugar for depth and balance. The mixture simmers for five minutes, allowing the flavors to meld beautifully.

Adding The Banana And Mango

Now comes my favorite part—adding the fruits! I carefully place two ripe but firm bananas, sliced diagonally, into the simmering curry base. Bananas take on such an incredible dimension in a savory dish, and I adore how their subtle sweetness works with the spices.

After the bananas, I gently stir in one and a half cups of cubed mango and one medium zucchini, sliced into half-moons. Their bright colors look stunning against the golden curry sauce. I also add one cup of halved cherry tomatoes for a pop of freshness. For extra texture, I sometimes toss in half a cup of chickpeas here—it’s optional but makes the dish even heartier.

Simmering To Perfection

I reduce the heat to low and let everything simmer for about 10-12 minutes. During this time, the bananas soften slightly, the mangoes release their tangy juices into the sauce, and all the flavors come together in harmony. The zucchini should stay tender yet firm, while the cherry tomatoes soften just enough to burst with flavor.

Before I finish, I like to taste the curry and adjust the seasoning. A little extra soy sauce or a pinch of salt can elevate it further. Once the curry texture is rich and creamy, I remove it from heat.

Assemble

This is my favorite part—seeing all the layers of flavor and the sweet, creamy bananas shine in the finished dish! Let’s bring everything together and prepare this tropical banana and mango curry for the ultimate Thai-inspired meal.

Adjusting Seasonings

At this point, I like to take a small taste of the curry to ensure the balance is just right. The bananas should add a mellow, natural sweetness—a result of the perfectly ripe fruits I adore working with—while the mango brings a tangy brightness. If the curry feels too sweet, I adjust it with a dash of lime juice to add some acidity. If it needs a little kick, I sprinkle in a pinch of red chili flakes or a few drops of sriracha. Salt is another key element. I season a little at a time with sea salt until the flavors of the coconut milk, spices, and banana-mango blend sing together in harmony. Don’t be afraid to adjust based on your personal taste—this curry is all about celebrating bold and balanced flavors.

Final Touch With Garnish

Now for the garnish—where the curry truly transforms into a feast for the eyes. I love adding fresh cilantro leaves for a vibrant, herbal pop that pairs beautifully with the sweetness of the fruit. A squeeze of lime enhances the brightness and ties the whole dish together. For texture, I sprinkle toasted coconut flakes on top; I find their crunchy, nutty contrast irresistible, especially against the creamy bananas. If you like, thinly sliced red chili can add a touch of heat and visual appeal. Seeing this dish finished with all its elements reminds me of why I love incorporating bananas into my recipes—their natural sweetness and creamy texture make every bite unforgettable.

Make-Ahead Instructions

As someone who loves experimenting with bananas in every possible way, I’m thrilled to share how you can prepare this tropical banana and mango curry in advance. It’s perfect for busy days when you want a delicious, banana-rich meal without all the last-minute prep.

Preparing In Advance

When making this curry ahead of time, the key is preparing the ingredients that hold up well, especially the bananas. Start by choosing ripe yet firm bananas. Peel and slice them into even rounds and store them in an airtight container. For the mango, dice it into chunks—just like the bananas, ripe but not mushy mangoes are best to maintain texture. You can also chop the zucchini, halve the cherry tomatoes, and portion out any optional chickpeas in advance.

For the curry base, sauté the aromatics—onion, garlic, and ginger—and cook the spices directly in the skillet or wok to activate their flavors. Allow them to cool down and store in a separate container. Measure out your coconut milk and vegetable broth so you have everything ready for assembly. This prep ensures your cooking process is seamless—and lets the bananas shine as the hero of this dish.

Storing And Reheating Tips

If you’re storing the fully cooked curry, allow it to cool to room temperature, then transfer it to an airtight container. Stored in the refrigerator, this curry can last up to 3 days. If you’d like to keep it longer, the banana and mango curry freezes beautifully for up to 2 months. To freeze, I recommend using freezer-safe bags or containers and laying them flat to save space.

When reheating, warm the curry gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the sauce has thickened too much, add a splash of water or vegetable broth to loosen it up. Avoid microwaving for long periods, as it can break down the textures of the bananas and mangoes. Garnish freshly with chopped cilantro, a squeeze of lime, and those crunchy toasted coconut flakes to revive its vibrant flavors.

Serving Suggestions

I believe this banana and mango curry deserves just the right accompaniments to amplify its tropical flair. As someone who adores experimenting with bananas, I’ve found a few perfect pairings and presentation techniques that will do justice to this sweet and savory Thai-inspired creation.

Pairing Ideas

1. Steamed Jasmine Rice

Serve the curry over fragrant jasmine rice. Its light, floral aroma complements the fruity sweetness of the bananas while soaking up the creamy coconut-based sauce.

1. Coconut Rice

For an extra tropical touch, pair the dish with coconut rice. Stir cooked rice with a splash of coconut milk and a pinch of salt for a luscious match.

1. Naan Bread or Roti

Use soft naan bread or flaky roti to scoop up the curry. I always enjoy adding a bit of lime juice on top when eating it this way—it’s heavenly!

1. Cashew or Peanut Crumbles

Sprinkle buttery cashews or roasted peanuts on the side for crunch. Their nutty undertones enhance the savory spices and perfectly complement the bananas.

1. Fresh Summer Salad

Contrast the curry’s richness with a simple salad made of crisp greens, shaved cucumbers, and a light lime vinaigrette. A few mango chunks in the salad would also echo the flavors of the dish.

Presentation Tips

1. Vibrant Serving Dish

Use a brightly colored serving bowl, such as a yellow or turquoise one, to mirror the sunny vibe of the curry. The contrast makes the dish pop on the table.

1. Layered Garnishes

After plating, layer on fresh cilantro leaves, toasted coconut flakes, a drizzle of lime juice, and a touch of finely minced red chili. These vibrant garnishes bring the dish to life with their colors and textures.

1. Banana Leaf Accents

If you really want to impress, lay a washed banana leaf beneath the bowl for a casual yet sophisticated tropical presentation. It’s one of my favorite tricks when entertaining!

1. Individual Portions in Coconut Bowls

I adore serving this curry individually in halved coconut shells. It adds visual elegance and hints at the flavors inside.

Conclusion

This banana and mango curry is more than just a meal; it’s an experience bursting with tropical flavors and vibrant colors. I love how it brings together sweet, tangy, and savory notes in such a comforting way. It’s a dish that feels both adventurous and familiar, perfect for sharing with friends or enjoying on your own.

Whether you’re whipping it up for a weeknight dinner or saving it for a special occasion, this curry is sure to impress. It’s a celebration of fresh ingredients, bold spices, and a little creativity in the kitchen. Give it a try—you might just find your new favorite!