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Thai Style Vegan Jackfruit Curry Recipe

Jackfruit is cropping up as a plant based alternative everywhere, especially as 'pulled' jackfruit. Jackfruit is a tropical fruit native to South India. Fully ripe, it tastes sweet, floral and a little pungent. Young or unripe, it is used in savoury dishes like curries and stir-fries. It is the largest tree fruit in the world, one fruit can weigh up to 40 kg ! Jackfruit is low in fat, high in nutrients, and a good source of dietary fibre. Not unlike tofu, young jackfruit flesh has a neutral taste and will carry robust curry or barbecue flavours very well. Here we present to you our quick and easy week night Thai style jackfruit curry using a good quality ready-made red thai curry paste. The recipe calls for Bay, Kaffir Lime and Curry leaves ; just leave any or all of them out if you don't have them. Delicious served with some rice and wilted spinach or chard.

Customer Rating:
5.0 (5 votes)

Posted by: michael
On:

Cuisine

Thai

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses

You will need

IngredientAdd
2 Tbsp coconut oil OR

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2 Tbsp rapeseed oil More products
5 shallots, roughly sliced OR More products
1 small red onion, roughly sliced More products
2 cloves garlic, crushed More products
4 fresh or dried Bay leaves More products
4 fresh or dried Kaffir Lime leaves

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4 fresh or dried Curry leaves More products
1 Tbsp coriander seeds More products
2 Tbsp Thai red curry paste More products
1 Tbsp tomato puree Available only in our Tollcross shop More products
1 400g can young jackfruit flesh, drained and roughly chopped More products
1 cup or 250ml coconut milk More products
fresh coriander or fresh parsley, to garnish

Awaiting stock

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the coconut or rapeseed oil in a small to medium saucepan over medium heat.
  • Add the sliced shallots or onions, crushed garlic, Bay, Kaffir Lime and Curry leaves, coriander seeds. Turn the heat up a little and stir fry until fragrant.
  • Add the thai red curry paste and the tomato puree, then the jackfruit pieces, continuing stirring.
  • Finally, add the coconut milk and allow to simmer gently for about 10 minutes.
  • Serve topped with some fresh chopped coriander or parsley and some crushed chilli flakes if you wish, along with some Basmati or Jasmine rice and some wilted greens.

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