-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
300
calCalories
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:
- Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger to the pan and sauté for another 2 minutes until fragrant.
- 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.
- 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.
- Season with salt to taste. Add the lime juice and stir well.
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