• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Curry
  • Allergens:tree nuts
  • Seasons:All
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

Aromatic Thai curry made with young jackfruit, rich coconut milk, and a blend of Thai herbs and spices, offering a delightful vegan twist to the traditional curry experience.

Ingredients

  • 2 cans young green jackfruit, drained and shredded
  • 1 tablespoon vegetable oil
  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 can coconut milk
  • 2 tablespoons Thai green curry paste
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • Salt to taste
  • Fresh basil leaves for garnish
  • 1 lime, juiced
  • Cooked rice, for serving

Steps:

  1. Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  2. Add the garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
  3. Add the shredded jackfruit to the pan along with the red and yellow bell peppers. Cook for about 5 minutes, until the vegetables start to soften.
  4. Stir in the coconut milk, Thai green curry paste, soy sauce, and brown sugar. Bring the mixture to a boil, then reduce the heat and simmer for 25 minutes, allowing the flavors to meld together.
  5. Season with salt to taste. Add the lime juice and stir well.

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Breakfast, Dairy-Free, Dinner, Fall, Lunch, Quick & Easy, Spring, Summer, Thai, Winter | No Comments » on Vegan Thai Jackfruit Curry

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Vegor “The scientist”

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