Jackfruit is a healthy alternative for meat in savory dishes, like in this delicious Jackfruit Curry, simmered in coconut milk, ginger, chiles, and spices.
1bird's eye or Thai chileseeded (or sub ½ teaspoon dried red chili flakes)*
2tablespoondried turmeric
1teaspoonmustard seed
1teaspoonfenugreek seed
1teaspoonfennel seed
1teaspoondried lemongrass
1can light coconut milk398 ml
½cupvegetable stock
1can green jackfruit in brinedrained (550 ml) & rinsed well
2bay leaves
¼teaspoonfish sauceomit for a vegan dish
1cupThai basil leaves*
¼cupchopped cilantro or flat-leaf parsley
juice of one lime
½cuproasted 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 about 30 minutes.
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)
Remove from heat and stir in nuts.
Serve with basmati or jasmine rice.
Notes
*Thai chilies are quite hot, use caution when working with them. (gloves are a good idea) One seeded chili 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 peanuts 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 ¼ tsp, taste and add more if needed.