Vegan Thai Jackfruit Curry

Serves: 4-6 Serves: 4_6 Prep: 15_mins Cook: 15_mins

Info

If you're wondering how to use Jackfruit in your everyday cooking, then look no further than our Thai Jackfruit Curry. It's never been simpler to add this fibre filled fruit to your delicious meals.

Originating from Southern India, Jackfruit is the perfect kitchen cupboard essential. It has the ability to take on bold delicious flavours, whilst also imitating the texture of meat. It's the perfect addition to spicy curries, warming chillis, burgers, tacos and lots more.

Watch the recipe video here, and why not stock up on all the ingredients you need from our online shop.

Ingredients

2 cans Biona Organic Jackfruit, drained

1 large onion, cut into 12 wedges

1 large green pepper, sliced

1 large red pepper, sliced

50g mushrooms, any kind, thinly sliced

120g cashews

1 can Biona Organic Coconut Milk

Handful of basil

2 Tbsp Biona Organic coconut oil for stir-frying

For the curry paste:

3 large spring onions, thinly sliced

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

8 whole lime leaves, fresh

8 cloves garlic, minced

1 Tbsp Lime Juice

2 Tbsp coconut aminos

A handful of fresh basil leaves

2 Tbsp Biona Organic Coconut Oil

4 Tbsp Biona Organic Tamari Sauce

1 Tbsp Biona Organic Coconut Sugar

Method

First, prepare the curry paste. Place all paste ingredients together in a food processor and process well. Lime Leaf Tip: Prepare the lime leaves using kitchen scissors to cut out (and discard) the hard central stem. Set the paste aside.
Cut jackfruit into desired bite size pieces, either in strips or cubes/chunks. Set aside.
Place 2 Tbsp of coconut oil in a wok or deep frying pan over medium-high heat. Add the onion and stir-fry 3 minutes. Add the peppers. Continue stir-frying another 3 minutes, or until peppers have softened and turned bright in color. Add a little more oil if needed.
Add the jackfruit and mushrooms. Stir-fry another 3 minutes and add a little water if needed.
Add the paste and the coconut milk. Stir well to combine.
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. Try not to overcook this curry, or you will lose the fragrance and taste of the paste.
Just before serving, add the cashews, gently stirring them in. Check for seasoning, if it needs more salt, add a little tamari. To serve, potion out into bowls, sprinkle with fresh basil and serve with fluffy rice or quinoa.
Enjoy!