Ingredients with Measurements:
- 1 can of jackfruit (20 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 can of coconut milk (13.5 oz)
- 1 cup of vegetable broth
- 1 tbsp of brown sugar
- 1 tbsp of soy sauce
- Salt and pepper to taste
- 2 tbsp of vegetable oil
- 1 banana, sliced
- 1 lime, cut into wedges
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Drain and rinse the jackfruit. Cut it into bite-size pieces and set aside.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the curry powder, cumin, coriander, turmeric, and paprika. Cook for 1-2 minutes until fragrant.
6. Add the jackfruit and stir to coat it with the spices.
7. Pour in the coconut milk and vegetable broth. Add the brown sugar and soy sauce. Stir to combine.
8. Bring the curry to a simmer and let it cook for 20-25 minutes until the jackfruit is tender.
9. Season with salt and pepper to taste.
10. Serve the curry with sliced banana, lime wedges, and chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 30g
Protein: 4g
Fiber: 5g
Sugar: 11g
Substitutions for ingredients:
- You can use fresh jackfruit instead of canned jackfruit.
- You can use chicken broth instead of vegetable broth.
- You can use honey instead of brown sugar.
- You can use fish sauce instead of soy sauce.
Variations:
- You can add vegetables such as bell peppers, carrots, or potatoes to the curry.
- You can add protein such as tofu, chicken, or shrimp to the curry.
Tips and tricks:
- Make sure to rinse the jackfruit well to remove any brine or salt.
- Use a wooden spoon or spatula to stir the curry to prevent the jackfruit from breaking apart.
- Taste the curry and adjust the seasoning as needed.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice and a lime wedge on the side.
Garnishes:
Garnish the curry with chopped cilantro and sliced banana.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the curry with steamed rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the jackfruit thoroughly to prevent any foodborne illness.
Food history:
Jackfruit is a tropical fruit that is native to Southeast Asia. It is often used in vegetarian and vegan dishes as a meat substitute because of its texture and flavor.
Flavor profiles:
The curry has a rich and creamy coconut flavor with a hint of sweetness from the brown sugar and banana. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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Region: Thai