Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the aromatics by finely mincing 2 stalks of lemongrass, 1 inch of galangal, 3 cloves of garlic, and 2 medium shallots.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering.

3. 3

   Add the minced lemongrass, galangal, garlic, and shallots to the hot wok and stir-fry for 2 minutes until fragrant.

4. 4

   Incorporate 1 can (20 ounces) of young green jackfruit (drained and rinsed), 1 large sliced red bell pepper, and 0.5 cup of green beans, and continue to stir-fry for 5-7 minutes until the jackfruit is lightly caramelized and vegetables are tender-crisp.

5. 5

   Stir in 3 tablespoons of fish sauce, 1 tablespoon of palm sugar, 1 tablespoon of tamarind paste, and 3 kaffir lime leaves (finely julienned), mixing well to coat all ingredients evenly.

6. 6

   Cook for another 3-4 minutes, allowing the sauce to thicken slightly and the flavors to meld, ensuring the jackfruit absorbs the savory and sweet notes.

7. 7

   Garnish with 0.25 cup of crushed roasted peanuts before serving hot with steamed jasmine rice.