Jackfruit Curry With Bell Peppers, Cashews, and Lime Leaf

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 08/12/21
Jackfruit Curry

Sfllaw / Flickr / CC BY-SA 2.0

Prep: 25 mins
Cook: 10 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
299 Calories
22g Fat
23g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 299
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 64%
Cholesterol 0mg 0%
Sodium 1380mg 60%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 10%
Total Sugars 13g
Protein 5g
Vitamin C 97mg 485%
Calcium 68mg 5%
Iron 3mg 17%
Potassium 606mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This jackfruit curry recipe is delicious and makes for a fantastic vegetarian or vegan main dish. Green jackfruit (purchased frozen or canned) is remarkably similar to the consistency of chicken and is even referred to as "vegetable meat" in many parts of Southeast Asia. In Thailand, fresh jackfruit ("khanun"), which is a prickly-looking fruit similar to durian, can be found fresh or dried in the marketplaces.

Ingredients

For the Paste:

  • 5 leaf lime leaves, fresh or frozen

  • 3 medium (4-1/8" long) spring onions, sliced

  • 1 redchile pepper, or more to taste

  • 4 garlic cloves

  • 1 tablespoon lemon juice, or lime juice

  • 2 tablespoons fish sauce

  • 1/2 cup fresh basil leaves

  • 2 tablespoons coconut oil , or canola or olive oil

  • 2 tablespoons soy sauce

  • 1 teaspoon dark soy sauce

  • 1 teaspoon sugar

  • 1 package jackfruit (frozen, preferably unripe and green, or 1 can prepared jackfruit in brine, not syrup, drained)

  • 2 tablespoons oil

  • 1 small onion, cut into 8 wedges

  • 3 to 4 tablespoons white wine

  • 1 green bell pepper, deseeded and chopped or sliced

  • 1 red bell pepper, deseeded and chopped or sliced

  • 1/3 to 1/2 (14-ounce) can coconut milk (depending on how much sauce you prefer)

  • 3/4 cup unsalted cashews, dry roasted

  • 1/4 cups fresh basil leaves, for garnish

Steps to Make It

  1. Prepare the lime leaves using scissors to cut out the hard central stem; discard stem. If lime leaves are frozen, you can quickly thaw them by running under some hot water. 

  2. Place all paste ingredients together in a food processor or mini-chopper and process well. Alternatively, you can pound the dry ingredients together using a pestle and mortar, then add wet ingredients to combine. If you do not have either of these tools, simply mince dry ingredients finely by hand, then stir to combine them with wet ingredients in a small bowl. Set paste aside.

  3. Cut the jackfruit into desired bite-sized pieces, either in strips, cubes, or chunks (as you would with chicken). Set aside.

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

  5. Add the bell peppers. If using unripe and green jackfruit, add it now as well. Continue stir-frying another 2 to 3 minutes, or until peppers have softened and turned bright in color. Again, add a little wine when pan becomes dry to keep ingredients frying nicely.

  6. Add the paste you made earlier, plus the coconut milk (start by adding 1/3 can). If using ripe or prepared jackfruit, add it now. Stir well to combine.

  7. Reduce heat to medium-low, allowing the curry to gently simmer 2 to 3 minutes, or until ingredients are nicely cooked, but not too soft (bell peppers should still retain their firmness and color). Try not to overcook this curry, or you will lose the fragrance and taste of the paste. When done, the green jackfruit should shred easily (like chicken). If using ripe, unsweetened jackfruit, it should be soft but not mushy in texture.

  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 fish sauce, soy sauce, or a little salt. If too salty for your taste, add another squeeze of lemon or lime juice. If not spicy enough, add more fresh chile. If too spicy (or if you prefer more sauce), add a little more coconut milk. Add a little more sugar if too sour.

  9. To serve, either portion out into bowls or onto plates, or ladle the curry into a serving dish. Sprinkle with generous amounts of fresh basil, and serve with plenty of Thai jasmine-scented rice.