Thai Jackfruit Curry

Thai Jackfruit Curry

“This is the perfect dish for the CHEF Vegetable Concentrate. It’s going to make a fragrant, beautiful, fresh meal.” - Shannon Martinez, Owner & Head Chef of Smith & Daughters, Melbourne

    Ingredients

    Curry Paste:

    • 30 dry red chillies (to taste)
    • 5 stems lemongrass, white part only, roughly chopped
    • 40g fresh turmeric
    • 600g shallots, peeled and roughly chopped
    • 160g CHEF Black Garlic Paste
    • 120g ginger
    • 2 bunch coriander roots, cleaned well and roughly chopped

    Spice Mix:

    • 12 black cardamom pods
    • 3 tsp fennel seeds
    • 8 tbs coriander seeds
    • 3 tsp cumin seeds

    Curry:

    • 1 cup veg or coconut oil
    • 2tbs curry powder
    • 1/3 cup vegan fish sauce (optional)
    • 160g palm or brown sugar
    • 4 tsp salt
    • ½ cup MAGGI Seasoning or soy sauce
    • 8 tins green jackfruit, rinsed and pulled to resemble shredded meat. (approx 3kg)
    • 2½L Vegan coconut milk
    • 50g CHEF Vegetable Liquid Concentrate
    • 1L water
    • 10 Kaffir lime leaves, bruised
    • 6 Pandan leaves, tied or torn.
    • (frozen is fine if fresh unavailable)
    • 1kg Pumpkin, peeled and diced
    • 300g snake beans, cut into 5 cm lengths
    • 400g bamboo shoots
    • 30mL CHEF Asian Liquid Concentrate
    • 3 limes juice

    Method

    Curry Paste

    • Add all ingredients to a food processor or mortar and pestle.
    • Blend to a paste.
    • Add a tiny splash of water if needed.

    Spice Mix:

    • Toast spices in a dry pan until fragrant and blitz in a spice grinder to a fine powder.
    • Add to the blended paste and mix to combine.

    Curry:

    • Heat oil over medium heat then add 200g of the curry paste.
    • Cook for a minute, stirring quickly until it no longer smells raw.
    • Add the curry powder, fish sauce, palm sugar, salt and MAGGI Seasoning.
    • Simmer over medium heat until the sugar has melted.
    • Add the jackfruit and toss through the remaining paste mixture until it’s well coated.
    • Cook for a few minutes then add the coconut milk, CHEF Vegetable Liquid Concentrate, water, Kaffir lime leaves and Pandan.
    • Add pumpkin, snake beans, bamboo shoots and CHEF Asian Liquid Concentrate and
    • bring up to a gentle simmer.
    • Cook for 5 minutes or until the pumpkin is tender, then add the snake beans and cook
    • for a further 1 minute.
    • Once veg has cooked through, finish with lime, coriander and Thai basil.

    Serving suggestion:

    • Serve with Jasmine rice.
    • Garnish with Thai basil, coriander, green spring onion.

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