Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 2 cans of young green jackfruit thoroughly, rinse with fresh water, and then shred or cut them into bite-sized pieces.

2. 2

   In a food processor, combine 3 roughly chopped small shallots, 4 peeled medium garlic cloves, 1 inch sliced galangal, 1 thinly sliced lemongrass stalk, and 4 to 6 rehydrated and deseeded dried red chilies, processing until a rough paste forms.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat, then add the prepared curry paste and sauté for 3 to 4 minutes until very fragrant.

4. 4

   Pour in 1 can (400ml) of full-fat coconut milk and 1 cup (240ml) of vegetable broth, stirring well to combine with the paste, and bring the mixture to a gentle simmer.

5. 5

   Add the shredded 2 cans of jackfruit, 1 cup (100g) of cut long green beans, and 1 sliced medium bell pepper to the simmering curry, along with 3 torn kaffir lime leaves.

6. 6

   Reduce the heat to low, cover the pot, and let the curry simmer for 25 to 30 minutes, or until the jackfruit is tender and has absorbed the flavors.

7. 7

   Stir in 2 tablespoons of vegan soy sauce, 1 tablespoon of finely chopped palm sugar, and 2 tablespoons of freshly squeezed lime juice, adjusting the seasoning to taste.

8. 8

   Garnish the curry with 1/4 cup of fresh Thai basil leaves before serving hot with steamed jasmine rice.