Here is another curry recipe using the Indonesian Curry Paste from the last post. If you haven’t had jackfruit before, I strongly suggest you give it a go, especially if you are a vegan or vegetarian, it’s a great substitute for meat. It’s becoming easier to find in Australia, most good asian or indian grocers should have it in cans. Here in Indonesia it’s growing everywhere and most markets sell it by the piece, already cut, which is good because cutting a fresh one can be a very messy, sticky task. Check out my recipe for Smokey Pulled Jackfruit Burgers for another yummy way to use jackfruit.
Recipe
Serves 4 to 6
Ingredients
Curry
2 tbs sesame oil
1 cup Indonesian Curry Paste
500ml coconut milk
1 litre vegetable stock
4 tablespoons tamari or soy sauce
2 cans jackfruit, drained
200g chanterelle mushrooms (or any mushroom you like)
Bunch kale, roughly chopped
Bunch choy sum, roughly chopped
Green Papaya Salad
2 cups shredded green papaya
1 chilli, finely chopped
Juice of 3 limes
2 tablespoons palm sugar
1 tsp salt
Handful each of lemon basil, coriander and mint
Crispy Tempeh
1 piece tempeh, chopped into 2cm pieces
3 tbs Canola oil
3 tbs kecap manis
To serve
Cooked red rice
Lime wedges
Sweet potato chips
Method
For the curry, heat the sesame oil in a large wok over medium to high heat. Add the curry paste and cook, stirring, for about 1min until fragrant. Add the coconut milk, stock, tamari and jackfruit. Bring the boil, reduce heat to medium and cook, stirring occasionally, for about 45mins, or until jackfruit is very tender and starting to fall apart. Add water during this time if the sauce is becoming too thick and reduced.
Add the mushrooms, kale and choy sum and cook for a further 10mins or until mushrooms and greens are just cooked.
Meanwhile, for the green papaya salad, combine all the ingredients in a bowl, stir well, cover and refrigerate until needed.
When ready to serve, cook the tempeh. Heat the canola oil over medium heat in a frying pan. Add the tempeh and the kecap manis and cook, stirring, for about 5mins or until tempeh is crispy and golden brown.
Serve the curry with the cooked red rice, papaya salad, crispy tempeh, lime wedges and sweet potato chips.
Enjoy!
