Easy Thai Jackfruit Curry Recipe
Discover the vibrant flavors of Thai cuisine with this delicious jackfruit curry, featuring tender pieces of jackfruit and red pepper simmered in a rich, aromatic sauce. Served in a rustic clay dish, this curry pairs perfectly with a side of fluffy basmati rice, making for a wholesome and satisfying meal.So if you`re fed up with tofu or tempeh, Jackfruit is a great alternative to use in a curry. Here you have a creamy, hearty, wholesome vegan Thai curry recipe made in just 20 minutes.
Equipment
Ingredients
- 340 grams of jackfruit slices Note: This is the amount I used, If there is a little more or less quantity it's fine, the jackfruit curry will still have the same flavor and consistency. Drain it, and add it as it is, you can chop or shred it into smaller pieces if desired
- 1 large Yellow onion
- 1 large Red pepper
- 4 Garlic cloves grated
- 2 cm piece of Ginger root grated
- 400 ml of full-fat Coconut milk
- 2 tablespoons of virgin oil for frying
- 3 tablespoons of mixed Thai Spice powder
- ½ teaspoon Turmeric & black pepper powder
- ½ teaspoon of Himalayan salt
- 1 Handful of fresh Parsley or cilantro for flavor and decoration
Watch me Make it (Video)
Instructions
- Start by grating the garlic cloves and ginger, no need to remove the skin from the ginger root, as it is edible.
- Chop the onion lengthwise from stem to root, do the same with the red pepper then cut the slices in half. If you prefer smaller pieces of onion and pepper, cut them smaller.
- Empty the jackfruit from the jar or can and drain well.
- Add the oil to the cast iron frying pan and place it on a medium heat.
- Add the grated onion and garlic to the pan and stir. Mix in the onions and red pepper and stir occasionally, lowering the heat to a minimum.
- Caramelize those scrumptious veggies until golden brown, make sure to stir occasionally. This takes around ten minutes.
- Pour in the full-fat coconut milk, both the liquid and solid parts, and stir.
- Add the Thai Spice blend powder, salt, and turmeric powder and now give it a good swish. Make sure all the powder has combined well into the coconut mixture.
- Add the jackfruit chunks, stir again, and let simmer for five minutes.
- Finally, add a handful of freshly washed parsley or cilantro and turn off the heat.
- Let the curry set for a few minutes before serving it with rice, naan bread, or noodles.
Notes & Suggestions
Ensure you caramelize the vegetables well before adding the coconut milk and spices. This step adds depth to the flavor and enhances the overall taste of the curry.
Using fresh high-quality spices and full-fat coconut milk can significantly affect the flavor. Also, allowing the curry to simmer for a few extra minutes helps the jackfruit and vegetables absorb the flavors better.
You don`t have to use exactly 340 grams of jackfruit, this was the amount that came in the jar. A little more or less will not change the curry in any way.
Substitutions & Variations
It`s not always easy to find jackfruit, if you can't find it, you can substitute it with other meat alternatives like tofu, tempeh, or chickpeas. Each will provide a different texture but it will still absorb the rich, creamy coconut sauce well.
Nutrition Profile
Nutrition
Easy Thai Jackfruit Curry Recipe
Serving Size
1 serving
Amount per Serving
Calories
210
% Daily Value*
Fat
20
g
31
%
Saturated Fat
6
g
38
%
Sodium
460
mg
20
%
Potassium
180
mg
5
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Protein
3
g
6
%
Vitamin A
470
IU
9
%
Vitamin C
9.5
mg
12
%
Calcium
52
mg
5
%
Iron
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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