Don't knock it until you try it but I've made this one numerous times and it's great. It's mild enough for those who like a mild curry, and hot enough for those who like it hot

Ingredients:

• 2 tablespoons oil
• 1 tablespoon (or more) red curry paste
• 3 bananas, thickly sliced
• 1/4 cup lime juice
• 1 onion, sliced
• 500g chicken breast fillets, sliced into strips
• 250g green beans, sliced
• 1 medium eggplant, chopped
• 1/2 cup water
• 1 teaspoon chicken stock powder
• 1 cup (250ml) low fat coconut cream
• 2 tablespoons shredded basil
• 2 cups white rice, cooked

Directions:

1. Heat oil in pan, add half the curry paste and half the bananas, toss until coated. Remove from pan, pour over lime juice.
2. Add remaining curry paste and onions to the pan. Cook until onions are soft. Add chicken and cook until golden brown. Stir in beans, eggplant, water and stock powder, simmer uncovered for 10-15 minutes.
3. Stir in coconut cream, simmer until just thickened. Add banana mixture. Mix through remaining bananas, allow to heat through. Sprinkle with basil and serve with rice.

It serves 4 people, but I've been known to attack it on my own