Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly drain 20 ounces of young green jackfruit from its can and rinse under cold water, then use your hands to shred or cut the jackfruit into bite-sized pieces.

2. 2

   In a small bowl, whisk together 3 tablespoons of fresh lime juice, 2 tablespoons of fish sauce, and 1 tablespoon of grated palm sugar until the sugar dissolves.

3. 3

   Heat 2 tablespoons of coconut oil in a large non-stick skillet over medium-high heat until shimmering.

4. 4

   Add the prepared jackfruit pieces to the hot skillet and pan-sear for 5-7 minutes, turning occasionally, until golden brown and slightly crispy.

5. 5

   Add 2 thinly sliced small shallots, 4 cloves of minced garlic, and 2 thinly sliced red bird's eye chilies to the skillet, stirring and cooking for 2 minutes until fragrant.

6. 6

   Pour the chili-lime glaze mixture over the jackfruit and vegetables, stirring to coat evenly, and simmer for 3-4 minutes until the sauce thickens slightly and glazes the jackfruit.

7. 7

   Transfer the Pan-Seared Jackfruit with Chili-Lime Glaze to a serving dish, then garnish with 1/4 cup of chopped fresh cilantro and 2 tablespoons of crushed roasted peanuts.