BANANAS IN COCONUT MILK RECIPE
Discover one of the simplest and most comforting Thai desserts with this authentic Thai recipe for Bananas in Coconut Milk (Kluai Buat Chi). This classic dish uses firm, ripe Thai ‘Nam Wa’ bananas, simmered gently in a sweet, creamy, and fragrant coconut milk broth. It’s a beautifully balanced and heartwarming treat that’s incredibly easy to make in just a few steps.
Ingredients (for 2-4 servings)
- 5-6 firmly ripe Thai ‘Nam Wa’ Bananas
- 1 can (400ml) Full-Fat Coconut Milk
- 1/2 cup (125ml) Water
- 80g Palm Sugar (adjust to taste)
- A good pinch of Salt (about 1/4 tsp)
- 2-3 Pandan Leaves, tied into a knot (optional, for fragrance)
Method
- Prepare the Bananas: Peel the bananas and slice them in half lengthways, then cut each half into two or three chunky pieces.
- Make the Coconut Sauce: In a saucepan, gently heat the coconut milk, water, palm sugar, salt, and knotted pandan leaves (if using). Stir continuously over a low-medium heat until the sugar and salt have completely dissolved.
- Cook the Bananas: Bring the mixture to a gentle simmer, then add the banana pieces. Cook for about 5-7 minutes, spooning the sauce over them, until the bananas are tender but still holding their shape. Avoid boiling vigorously.
- Serve: Remove the pandan leaves. Ladle the warm bananas and plenty of the sweet coconut milk into serving bowls.
THAI BANANA (NAM WA)
£12.99
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Note
- The best bananas for this dish are firmly ripe (yellow with a hint of green is perfect), as they will soften without turning mushy.
- Thai ‘Nam Wa’ bananas, which are available on our website, are the traditional choice as they have a wonderful firm texture when cooked.
- Be careful not to boil the coconut milk too hard, as this can cause it to split. A gentle, lazy simmer is all that’s needed.
