Ingredients
- 2 Tbs Peanut Oil
- 1/2 small Onion (sliced)
- 2 inch Fresh Ginger (grated)
- 3 - 4 cloves Garlic (minced)
- 1-2 Thai Birds Eye Chilli (to taste)
- 1/2 cup Vegan Chicken Stock
- 1 stalk Lemongrass (white only, about 4 inches - minced)
- 3 Bay Leaves
- 1 tsp Tumeric
- 1 tsp Coriander (ground)
- 1 tsp Cumin Seeds
- 1/8 tsp Cardomon (ground)
- 1 tsp Tamarind Paste
- 3/4 tsp Shrimp paste
- 2 Tbs Squid Brand Fish Sauce
- 1 Tbs Palm Sugar (grated)
- 1 Can (565 gms) Young Jackfruit Pieces in Brine (drained)
- 1 Can TCC Premium Coconut Milk
- 1/2 (400 gm) can Cherry Tomatoes
- 1/2 small Red Capsicum (cut in thin strips)
- 6 -8 Small Green Beans (sliced)
- 1/4 Cup Roasted Cashew Nuts (roughly chopped)
- To Serve - Coconut & Lemongrass Rice & Lime halves.
- Garnish with -Whole Cashew Nuts, Coriander Leaves, Thai Basil, Toasted Coconut, Red Chilli Slices & finely sliced Kaffir Lime Leaves
Method
- Heat oil in a wok, on medium setting.
- Add the onion, garlic, ginger & chilli, stir fry 1 - 2 minutes (until fragrant)
- Add the tumeric, coriander, cumin seeds, cardomon & cashew nuts, stir fry for 30 seconds.
- Combine the chicken stock, tamarind paste, lemongrass, shrimp paste, fish sauce & palm sugar.Add to the wok. simmer for 1 minute.
- Add the jackfruit, toss in the curry sauce, using a wooden spoon, break up some of the larger pieces to give a mixture of tender chunks & stringy pieces.
- Add the cherry tomatoes, bay leaves & coconut milk, stir to combine, simmer for 20 minutes (stirring as needed)
- Add the sliced red capsicum & beans, simmer for 15 - 20 minutes (until the beans are cooked through & the sauce has thickened)
- Remove bay leaves & adjust flavours to taste.
- Serve with - Coconut & Lemongrass Rice & Lime halves.
- Garnish with extra roasted cashews, toasted coconut flakes, coriander leaves, Thai basil leaves, red chilli slices & finely sliced kaffir lime leaves ... ENJOY (serves 4)
Product used in recipe
- TCC - Premium Coconut Milk
- Squid Brand - Fish Sauce
