Spicy Jackfruit Coconut Curry

Image of spicy jackfruit coconut curry in a rustic bowl on a dark wooden table, with utensils, a napkin, and a water glass. Warm, cozy dining ambiance.
Spicy Jackfruit Coconut Curry

Introduction

Dive into the vibrant world of spicy ethnic cuisine with this innovative recipe that combines the fiery flavors of chili with the creamy richness of coconut, all wrapped around tender jackfruit. This dish is not only a feast for the taste buds but also a heartwarming treat for any day.

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 1 teaspoon turmeric powder
  • 1 can (400 ml) coconut milk
  • 1 can (400 g) young green jackfruit, drained and shredded
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 tablespoon soy sauce
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Salt to taste

Instructions

  1. Heat the coconut oil in a large skillet over medium heat.
  2. Add the onion, garlic, and ginger, sautéing until the onions are translucent.
  3. Stir in the red curry paste and turmeric, cooking for another minute until fragrant.
  4. Pour in the coconut milk, bringing the mixture to a simmer.
  5. Add the shredded jackfruit and bell peppers, cooking for about 10 minutes until the vegetables are tender.
  6. Stir in the soy sauce and lime juice, adjusting salt to taste.
  7. Garnish with fresh cilantro before serving.

Enjoy this deliciously spicy jackfruit curry with a side of fluffy jasmine rice or fresh naan bread. Perfect for warming up your day with bold flavors and comforting textures!

Isabella

Additional Information
NutritionfactsCalories: 260, Fat: 17g, Carbohydrates: 25g, Protein: 4g 
Preparation Time30 minutes 
Allergy Informationsoy, coconut