Thai Red Jackfruit Curry with coconut rice
- Thai Red Curry Paste - so much fresher and tastier than a jar from the supermarket AND you can adjust the taste to your own flavour profile.
- Coconut rice - i love coconut rice, but rarely make it myself for some reason. It's so easy and if you have 1/2 can coconut milk in the fridge needing used up, it's a great way to use it!
Before we jump straight into the recipe, a word on jackfruit.
I love cooking with jackfruit, it has a beautiful fleshy texture and neutral light flavour which is great for absorbing the flavours of a curry. Despite vegan recipes often pitching jackfruit as a meat alternative, be warned that is only from a texture perspective, nutritionally jackfruit does not have a high protein content, therefore is a poor nutritional substitute for meat. I'd always recommend pairing jackfruit with a protein source such as edamame beans in this recipe, chickpeas, butter beans, tofu, tempeh would all be great options too.
And whilst we're talking substitutes, the key part of this recipe is the Thai Red Curry paste, the recipe will work well with any veg substitutes e.g. green beans, courgettes, red pepper, baby corn...make it to suit your preferences / what you have available to you.
Thai Red Jackfruit Curry
Ingredients (serves 2-3):
🌶️ 1x thumb ginger
🌶️ 2x red chillis
🌶️ 3x clove garlic
🌶️ 6x spring onions
🌶️ 1x stalk lemongrass
🌶️ 1x tbsp tomato puree
🌶️ zest & juice of lime juice
🌶️ 1x tbsp soy sauce
🌶️ 1/2 tsp coconut sugar
🌶️ 1x tbsp olive oil
🌶️ 100g sugar snap peas
🌶️ 100g edamame beans
🌶️ 1x 400g can jackfruit
🌶️ 1x 400g can coconut milk
🌶️ 10g dill
🌶️ 150g brown rice
🌶️ 250-300ml water
- First up get your rice on to cook. Put the brown rice in a small sauce pan, cover with 250ml water, bring to the boil then reduce to a gentle simmer.
- Next make your curry paste. You can do this with a mini food processor, hand blender or mortar & pestle. Blend/ grind the following ingredients (if you are using a mortar & pestle grind the spices first and then stir through the liquid after).
2x spring onions, 1x red chilli, 1x thumb size piece ginger, 1x lemongrass stalk, 3x clove garlic, 1/2 tsp coconut sugar, 1x tbsp tomato puree, 1x tbsp soy sauce, juice of 1x lime.
- Heat a drizzle of olive oil in the base of a medium saucepan finely chop the remaining spring onions & red chilli, saute with the oil.
- Top & tail the sugar snap peas, depending on their size you can leave them whole or half.
- Add the sugar snap peas to the pan along with the edamame beans. Saute for a further 2-3 mins before adding 2-3 tbsp of the curry paste. Stir through.
- Cover the remaining curry paste and keep in the fridge for up to 3 days or freeze in an airtight container or ice cube tray for up to 6 months (you can cook with these from frozen for ultimate convenience!).
- Drain the jackfruit, remove the core (firmer area at the point of the jackfruit pieces when you buy canned). Flake the outer parts of the jackfruit into the saucepan and finely chop the firmer core before adding to the pan too.
- Add the solid cream from the top of the coconut milk to the curry and allow this to disperse into the curry creating a lovely creamy curry sauce.
- Add the remaining coconut water that has settled under the coconut cream to the saucepan of rice. Bring back to the boil before reducing to a simmer.
- Keep an eye on your rice and top up with water if required to allow the rice to cook thoroughly and absorb all the lovely coconut flavoured liquid.
- Give your curry a good stir now that the coconut cream has dispersed through, taste the sauce and adjust to your preference, you can add more curry paste if you want it spicier, season with salt, pepper and add the zest of the lime. If the curry feels a bit dry you can add a splash of water or coconut milk.
- Serve the curry with the coconut rice and top with some freshly chopped dill as a garnish.
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Or comment below and let me know how it goes!
Until next week 😘