Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large wok or skillet over medium-high heat.

2. 2

   Add 1 medium sliced red onion, 4 cloves of minced garlic, and 1 inch of grated fresh ginger to the wok, stir-frying for 3 minutes until fragrant.

3. 3

   Stir in 3 tablespoons of gluten-free green curry paste and cook for 1 minute, allowing the paste to bloom.

4. 4

   Add 20 ounces of drained and rinsed young green jackfruit, 1 large chopped green bell pepper, 13.5 ounces of full-fat coconut milk, 0.5 cup of vegetable broth, 1 tablespoon of fish sauce, and 1 teaspoon of brown sugar to the wok, bringing the mixture to a simmer.

5. 5

   Reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the jackfruit is tender and easily shredded with a fork.

6. 6

   Remove the lid, stir in 2 tablespoons of fresh lime juice, and then gently fold in 1 cup of fresh Thai basil leaves and 1-2 sliced fresh chilies if desired.

7. 7

   Serve the Spicy Thai Green Curry Jackfruit & Basil Stir-fry immediately over 3 cups of cooked jasmine rice.