Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly drain 1 can (560g) young green jackfruit, rinse under cold water, and use your hands to shred it into smaller, meat-like pieces, then set aside.

2. 2

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

3. 3

   Add 4 cloves minced garlic, 2 thinly sliced small shallots, and 1 thinly sliced fresh red chili to the hot oil and flash-fry for 30 seconds until fragrant.

4. 4

   Introduce the shredded jackfruit to the wok and flash-fry for 3-4 minutes, stirring constantly, until it begins to brown slightly and develop texture.

5. 5

   Stir in 1 thinly sliced small red bell pepper, 0.5 thinly sliced small green bell pepper, and 1 thinly sliced small onion, then continue to flash-fry for 2 minutes until the vegetables are tender-crisp.

6. 6

   Pour in 2 tablespoons fish sauce, 1 tablespoon finely chopped palm sugar, and 1 tablespoon tamarind paste (mixed with 2 tablespoons hot water), tossing everything together for 1 minute to coat and caramelize.

7. 7

   Remove the wok from the heat and gently fold in 0.5 cup fresh basil leaves until just wilted.

8. 8

   Serve the Khnort Chha Mok Treng immediately with freshly cooked jasmine rice.