Thai Jackfruit Curry

Thai Jackfruit Curry

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min Servings: 4

Imagine a dish so delicious that you want it all the time - so much so that one day you realize that you have made it 6 weeks in a row! Ever since the first time we made this curry - loaded down with jackfruit, red bell peppers, eggplant, coconut milk, and incredible spices - we've been hooked! And for only having 8 ingredients, this dish is absolutely packed with flavor and nutrition. Whether you need a quick and easy meal on a weekend or a make-ahead meal for the work week, you can whip together this curry in no time at all - and it will even keep in the fridge for several days! Just serve over a fluffy bed of jasmine rice with fresh cilantro sprinkled on top and you have a warm, creamy curry dinner that the whole family will love! 

Ingredients:

  • 1 medium eggplant

  • 1 large red bell pepper, chopped

  • 1 (17 oz) can of green jackfruit (in water), drained and seeds removed

  • 3 tbsp green curry paste

  • 1 tbsp ground turmeric

  • 1 tbsp cane sugar

  • 1 tsp salt

  • 1 can full-fat coconut milk

  • 1 batch of jasmine rice

  • Fresh cilantro (for topping)

Instructions:

  1. Preheat the oven to 400° F (205° C). Poke a few holes in the eggplant with a knife or fork and place in an oven-safe dish. Roast in oven for 20 minutes or until the eggplant is tender when stabbed with a fork.

  2. Remove eggplant and allow to cool. Once cool enough to handle, peel the skin off the eggplant and discard. Cut the eggplant into bite-size pieces. 

  3. Sauté the red bell pepper until tender. Add the eggplant and jackfruit into the skillet with the red bell pepper. 

  4. Mix in the green curry paste, salt, sugar, and ground turmeric. Once incorporated, add the coconut milk 1/2 cup at a time, stirring constantly. Simmer for 10 minutes, allowing the flavors to come together.

  5. Taste and adjust the seasonings as needed. Serve over a bed of jasmine rice. 

  6. Enjoy!

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