Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Roughly chop 400 grams of drained and rinsed young green jackfruit into bite-sized pieces and set aside.

2. 2

   In a mixing bowl, combine 150 ml full-fat coconut milk, 2 tablespoons Thai red curry paste, 1 tablespoon fish sauce, and 1 teaspoon grated palm sugar until well blended.

3. 3

   Add the chopped jackfruit to the coconut milk mixture along with 2 thinly sliced kaffir lime leaves and gently stir to coat all the jackfruit pieces.

4. 4

   Incorporate 3 thinly sliced bird's eye chilies and 0.25 cup chopped fresh coriander into the mixture, ensuring even distribution.

5. 5

   Divide the jackfruit mixture evenly into four small heatproof ceramic ramekins or banana leaf cups, filling each one about three-quarters full.

6. 6

   Arrange the filled ramekins in a steamer basket, ensuring enough space for steam circulation, and steam for 25-30 minutes over simmering water until the mixture is firm and fragrant.

7. 7

   Carefully remove the steamed jackfruit cups from the steamer, garnish each with 0.25 cup fresh Thai basil leaves, and serve warm.