Day 60 – Recipe: Jackfruit Thai Curry with Bell Peppers and Cashews (vegan, gluten-free, corn-free)

Image

The first (and only time) I’ve ever had Jackfruit was at a little vegan restaurant in Los Angeles called Pure Luck. I read on Yelp that it is now closed, which is unfortunate because that place was such a find. Their entire menu was built around jackfruit, they didn’t have any soy or fake meats, just jackfruit (Just Jack! fruit LOL). I think I had some kind of BBQ jackfruit sandwich… I don’t remember exactly what it was but I know it was delicious.

I started looking for Jackfruit recipes online last week because I’d remembered seeing cans of it at the Asian market. The first recipe to catch my eye came up on about.com, Jackfruit Curry with Bell Peppers, Cashews and Lime Leaf, by Darlene Schmidt. Even though I’m not a huge fan of bell peppers I decided to go for it. I’ve made a few of Darlene’s recipes before and they were all amazing, I figured this one would be too.

So I went to Lee Lee’s Market looking for cans of “jackfuit in water or brine” (which I really thought I’d seen there) and all I could find was “jackfruit in syrup”, which wasn’t the right kind. So I went to the frozen section and after 10 minutes of looking I finally found frozen jackfruit (why is it so difficult to find anything at Asian markets?!). But I found both green jackfuit and ripe jackfruit, and unfortunately had a brain fart and couldn’t remember which one I was supposed to buy so I grabbed the ripe jackfruit. Wrong one. This is why I ended up at the store again the next day, to return the ripe jackfruit and get the correct one. This is what I finally ended up with:

Image

Completely frozen solid. I put it in hot water to defrost and it was fine after 30 minutes. I ended up using 2 packages because it didn’t seem like there was much fruit in one package. So here is the recipe I followed, it is slightly different from Darlene’s only because I couldn’t find vegetarian fish sauce, but nevertheless it turned out absolutely delicious. I will definitely make this again. I don’t know if it was the brand of jackfuit I used or what but it was different than I’d remembered. This time the texture was more like a canned artichoke heart or hearts of palm, and kind of tasted like that too… but it was still really good.

Jackfruit Curry with Bell Peppers and Cashews

  • 2 packages frozen jackfruit, preferably unripe/green, OR 2 cans prepared jackfruit in water or brine (not syrup), drained

  • 1 large yellow onion, cut into 12 wedges

  • 1 large green bell pepper, de-seeded and chopped/sliced

  • 1 large red bell pepper, de-seeded and chopped/sliced

  • 5 dried black mushrooms, soaked in water for 2 hours to rehydrate then drained, thinly sliced

  • 1 cup dry roasted (unsalted) cashews

  • 1 can coconut milk

  • generous handful of fresh basil for garnish

  • 2 Tbsp. coconut oil for stir-frying

  • white wine (or white cooking wine) for stir-frying

PASTE:

  • 3 large green onions (or 6 small), sliced thin

  • 2 fresh red chilies (or more if you want it ultra spicy), sliced thin

  • 8 whole lime leaves, fresh or frozen, snipped into tiny strips

  • 8 cloves garlic, minced

  • 1 Tbsp lime juice

  • 2 Tbsp coconut aminos

  • 1 Tbsp dulse, snipped into flakes

  • 1/2 cup fresh basil leaves

  • 2 Tbsp coconut oil

  • 4 Tbsp tamari sauce

  • 1 Tbsp coconut sugar

PREPARATION

  1. First, prepare the curry paste. Place all paste ingredients together in a food processor or mini-chopper and process well. Lime Leaf Tip: Prepare the lime leaves using kitchen scissors to cut out (and discard) the hard central stem. If lime leaves are frozen, you can quickly thaw them by running under some hot water. Set paste aside.

  2. Cut jackfruit into desired bite size pieces, either in strips or cubes/chunks (as you would with chicken). Set aside.

  3. Place 2 Tbsp. oil in a wok or deep frying pan over medium-high heat. Add the onion and stir-fry 3 minutes. Add a little of the wine (1/2 to 1 Tbsp. at a time) instead of more oil whenever wok/pan becomes dry.

  4. Add the bell peppers. Continue stir-frying another 3 minutes, or until peppers have softened and turned bright in color. Again, add a little wine when wok/pan becomes dry to keep ingredients frying nicely.

  5. Add the green jackfuit and black mushrooms. Stir-fry another 3 minutes and add wine for stir-frying if needed.

  6. Add the paste you made earlier, plus the coconut milk. Stir well to combine.

  7. Bring to a boil, then reduce heat to medium-low, allowing curry to gently simmer 2-3 minutes, or until ingredients are nicely cooked, but not overcooked. Tip: Try not to overcook this curry, or you will lose the fragrance and taste of the paste.

  8. Just before serving, add the cashews, gently stirring them in. Now do a taste-test, looking for a balance of salty, sour, sweet and spicy. If not salty enough, add more tamari, or a little salt. If too salty for your taste, add another squeeze of lime/lemon juice. If not spicy enough, add more fresh chili. If too spicy, add a little more coconut milk. Add a little more sugar if too sour.

  9. To serve, either portion out in bowls or on plates, or ladle the curry into a serving dish. Sprinkle with generous amounts of fresh basil, and serve with brown rice or quinoa. ENJOY!

Serves 4 – 6, depending on how much they like curry!

 

Image

Image

 

 

5 thoughts on “Day 60 – Recipe: Jackfruit Thai Curry with Bell Peppers and Cashews (vegan, gluten-free, corn-free)

    • I’ve yet to try ripe jackfruit, but the way you described it makes it sounds amazing! This recipe uses green jackfruit, or unripe jackfruit. The unripe fruit tastes more like hearts of palm.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s