Bajan Style Yellow Curry with Sweet Plantains, Peppers, Broccoli, Basil & Crispy Yuca

Photo courtesy of MIC Food  ®, Recipe courtesy of Kenny Gilbert for MIC Food®  (Use of BIG BANANA® Sweet Plantain Slices & TIO JORGE® Yuca Wedges)

Photo courtesy of MIC Food®, Recipe courtesy of Kenny Gilbert for MIC Food®
(Use of BIG BANANA® Sweet Plantain Slices & TIO JORGE® Yuca Wedges)

SERVINGS: 4

INGREDIENTS
•    ¼ c. vegetable oil
•    2 T. yellow curry powder
•    ¼ piece scotch bonnet pepper
•    1 c. sliced white onions
•    ¼ c. peeled & sliced ginger
•    ¼ c. peeled garlic cloves
•    ¼ c. fresh lime juice
•    2 c. coconut milk
•    2 c. half & half
•    3 T. granulated white sugar
•    ¼ C. fish sauce

ACCOMPANIMENTS
•    1 quart bajan curry sauce
•    1 c. blanched broccoli florets
•    1 c. fried plantain slices
•    1 c. large diced red bell peppers
•    1 c. fried yuca chunks
•    1/2 c. picked basil leaves

INSTRUCTIONS
1.    Place vegetable oil in medium sized pot on low heat.
2.    Place onions, ginger, garlic and half & half into blender. 
3.    Puree until smooth. 
4.    Add curry powder and scotch Bonnet pepper to pot and sweat for 1-2 minutes. 
5.    Add remaining ingredients. 
6.    Bring mixture to a simmer. 
7.    Cook for 20-30 minutes on low heat.

INSTRUCTIONS
1.    Place curry sauce into large pot and bring to a simmer.
2.    Add peppers, plantains, broccoli and basil.
3.    Bring to a simmer and cook for 1-2 minutes.
4.    Divide mixture evenly in 4 bowls.
5.    Add 1/4 c fried chunks amongst each bowl of curry.
6.    Serve immediately.