PREP TIME 5 mins | COOK TIME 35 min | TOTAL TIME 40 min | SERVINGS 4 |
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INGREDIENTS (1 CUP = 240ML )
1 tbsp coconut oil
1 onion diced
2 inches fresh ginger peeled
2 garlic cloves
1 bird's eye or Thai chile seeded (or sub 1/2 tsp dried red chilli flakes)*
2 tbsp dried turmeric
1 tsp mustard seed
1 tsp fenugreek seed
1 tsp fennel seed
1 tsp dried lemongrass
1 can light coconut milk 398 ml
1/2 cup vegetable stock
1 can green jackfruit in brine drained (550 ml) & rinsed well
2 bay leaves
1/4 tsp fish sauce omit for a vegan dish
1 cup Thai basil leaves*
1/4 cup chopped cilantro or flat-leaf parsley
juice of one lime
1/2 cup roasted macadamia nuts*
INSTRUCTIONS
In a grinder or food processor, put ginger, garlic, chilli, turmeric, mustard seed, fenugreek, fennel, lemongrass, and salt.
Process until a paste is formed.
In a large saucepan, heat coconut oil over medium-high.
Add onion and cook until softened, about 3 minutes
Add spice paste cooking and stirring until fragrant, about 2 minutes
Add coconut milk, vegetable stock, jackfruit, bay leaves, and fish sauce, bringing to a boil.
Reduce heat and allow to simmer, stirring occasionally for about 30 minutes. 8. Stir in lime juice, basil leaves, and cilantro/parsley
Taste and add more salt if needed (this will depend on if you used fish sauce) 10. Remove from heat and stir in nuts.
Serve with basmati or jasmine rice.
NOTES
*Thai chillies are quite hot, use caution when working with them. (gloves are a good idea) One seeded chilli gives a fairly subtle heat, adjust according to your heat tolerance level.
*If you can't find Thai basil, any basil works just as well.
*You can substitute cashews or peanut for the macadamia nuts, or leave out the nuts altogether.
* While simmering, the curry will reduce and thicken, If you like it saucy, add more vegetable stock. Fish sauces can vary greatly in how salty they are. Start with 1/4 tsp, taste and add more if needed.
https://www.thefoodblog.net/jackfruit-curry/ 1/2 9/28/2020 Jackfruit Curry - The Food Blog
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