Vegan

Thai Jackfruit Curry by Shannon Martinez

This Vegan Thai Jackfruit Curry is the perfect dish to go with the CHEF Vegetable Liquid Concentrate. This combined with a mix of fresh herbs and spices to build the curry paste and some seasonal veggies creates a fresh and authentic Vegan Thai curry.

10 Portions

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 garlic, peeled and roughly chopped

120g ginger

2 bunch coriander roots, cleaned well and roughly chopped

Spice Mix:

12 black cardamom pods

3tsp fennel seeds

8tbs coriander seeds

3tsp cumin seeds

Curry:

1cup veg or coconut oil

2tbs curry powder

⅔ cup vegan fish sauce (optional)

160g palm or brown sugar

4tsp salt

½ cup MAGGI Seasoning or soy sauce

2½ L 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)

8 tins green jackfruit, rinsed and pulled to resemble shredded meat. (approx 3kg)

1kg Pumpkin, peeled and diced

300g snake beans, cut into 5 cm lengths

400g bamboo shoots

Juice of 3 limes. Garnish with Thai Basil and coriander

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, MAGGI Seasoning and the palm sugar and simmer over medium heat until the sugar has melted.
Dilute CHEF Vegetable Liquid Concentrate with water.

CHEF X Shannon Martinez | Collaboration announced

As demand increases for more Vegan and Plant Based menu options, the CHEF team has partnered with Shannon Martinez; leading Vegan Chef in Australia