It all started so simply.
I was making a peanut butter and banana sandwich for my lady the other day and she said, “Why don’t you just make a peanut butter and banana sandwich for your blog…”
Of course I went into a crazy food dork rant about doing something that simple. She’s very understanding of my oddball diatribes and I appreciate it a lot. But it did trigger something. “What about a Thai-style peanut sauce with spicy bananas?….ok, ok, ok….” then started to mumble to myself incoherently. Which means just ignore my lunacy, the wheels are turning in my head.
This is the result of the wheels turning….
Green Onion Sriracha-Glazed Banana Sandwich with Mild Green Curry Peanut Dressing
For the Green Onion Sriracha:
3 large red finger chillis, roughly chopped, stem removed
5 green onions, finely chopped, white and green parts divided
1/3 cup rice vinegar
Place the chillis, white parts of the green onions and the vinegar in a food processor. Grind until mostly smooth. The seeds won’t grind, but that’s okay. Strain away the seeds and chunkier bits of skin through a strainer, retaining the liquid and thinner purée in a small pan.
Place the purée and juices over medium high heat. Stir constantly with a wooden spoon over the course of 10-12 minutes until the mixture is a thick sauce. Take off the heat. Stir in the green parts of the green onions and set it aside.
For the Mild Green Curry Peanut Dressing:
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp turmeric
1 Tbsp fresh ginger, finely grated
5 green onions, finely chopped
Zest and juice of 1 lime
400ml (about 1-1/2 cups) coconut cream
1/2 cup peanut butter
In a food processor or blender, grind the cumin, fennel and mustard seeds until a fine powder is achieved. Add the turmeric, ginger, green onions, zest and juice of the lime and purée until smooth. Add this curry paste to a small pot with the coconut cream and peanut butter. Stir until smooth. Bring to a simmer over medium high heat, reduce heat to medium and simmer for 12-15 minutes or until the sauce is thick and no longer watery. Set aside to cool.
For the Green Onion Sriracha-Glazed Banana Sandwich:
1 ciabatta bread (about 15cm/6″ x 10cm/4″ in size), cut in half horizontally then in half vertically to make two portions
1/4 cup Prepared Mild Green Curry Peanut Dressing
Prepared Green Onion Sriracha
2 Tbsp raw cane sugar + 1 Tbsp water
1 large banana, peeled and thickly sliced
In a medium pan, add the sugar and water. Turn the heat to medium and when the sugar dissolves and starts to bubble, add the Green Onion Sriracha. Stir gently to make a sriracha syrup. Add the banana slices and swirl the pan gently to glaze the banana on one side for about 45-60 seconds. Turn the bananas and glaze on the other side. Spoon the glaze over the bananas to coat them liberally in the sriracha syrup. Take off the heat.
To assemble, spread the Mild Green Curry Peanut Dressing over the cut sides of the ciabatta bread. Top with the Green Onion Sriracha-Glazed Bananas and spoon extra sriracha syrup over the top. Top with the other side of the ciabatta bread and serve. Serves 2 (with Mild Green Curry Peanut Dressing left over).