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


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.


  • 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

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