Thai Red Jackfruit Curry

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Thai Red Jackfruit Curry

Thai Red Jackfruit Curry is a modern Fusion recipe for a classic Thai-style aromatic vegetarian curry with shredded, unripe, jackfruit, butternut squash and chickpeas as the main ingredients. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Thai Red Jackfruit Curry.

prep time

10 minutes

cook time

40 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Bean Recipes Fusion Recipes Fusion Recipes

I grew to love jackfruit in South Africa, where it can be purchased fresh in local markets. You can get it fresh in Asian markets in the UK, but this recipe uses tinned unripe jackfruit, which is much more readily available. With its texture like pulled meat, jackfruit is ideal for making dishes like curry. Here it’s turned into a vegetarian Thai red curry.

Ingredients:

500g butternut squash, peeled and cut into 1cm half-moons
2 tbsp vegetable oil
25g fresh ginger, peeled and finely chopped
4 large garlic cloves, finely chopped
1 onion, finely chopped
1 small red chilli, deseeded if you like, finely sliced, plus extra to serve (optional)
4 tbsp Thai red curry paste
1 tsp ground turmeric
2 x 410g tins jackfruit, drained and shredded
400g tin light coconut milk
400g tin chickpeas, drained and rinsed
1 vegetable stock pot, made up to 250ml
1 tsp soft light brown sugar
½ lemon, juiced
10g fresh coriander, roughly chopped
2 tsp desiccated coconut
steamed jasmine rice, to serve (optional)

Method:

The easiest way to prepare the jackfruit is to drain, then use two forks to pull the flesh away from the core. Discard the core and retain the shredded flesh.

Pre-heat your oven to 220°C (200°C fan/435°F/Gas Mark 7). Toss the butternut squash with half the oil on a large baking tray; season. Roast for 35-40 minutes until tender and charred at the edges.

Meanwhile, heat the remaining oil in a large saucepan over a medium- high heat. Fry the ginger, garlic, onion and chilli (if using) for 5 minutes until lightly browned. Add the curry paste and turmeric; cook for 2 minutes or until fragrant.

Add the pulled jackfruit, coconut milk, chickpeas, stock and sugar. Bring to a simmer, then turn down the heat and cook for 15-20 minutes until thickened and reduced. Stir in the roasted squash; season and squeeze in the lemon juice. Scatter over the chopped coriander and desiccated coconut. Serve with extra sliced chilli and jasmine rice on the side, if you like.