Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the spice paste by blending 10 red bird's eye chilies, a 2 cm knob of fresh turmeric, a 2 cm knob of galangal, 5 shallots, and 3 cloves of garlic with a splash of water until smooth.

2. 2

   Heat 2 tablespoons of cooking oil in a large pot or wok over medium heat, then add the prepared spice paste and sauté for 5 minutes until fragrant, stirring constantly.

3. 3

   Add the 1 kg of peeled and chunked young jackfruit and 2 bruised lemongrass stalks to the pot, stirring well to coat the jackfruit with the spice paste.

4. 4

   Pour in 200 ml of thin coconut milk and 2 torn kaffir lime leaves, bring the mixture to a gentle simmer, and cook for 15 minutes, ensuring the jackfruit begins to soften.

5. 5

   Stir in 400 ml of thick coconut milk, 1 teaspoon of salt, and 1/2 teaspoon of sugar, then reduce the heat to low and continue to simmer for another 20-25 minutes, or until the jackfruit is tender and the sauce has thickened slightly.

6. 6

   Taste and adjust seasoning with additional salt if needed, ensuring the flavors are balanced and the jackfruit is fully cooked through.