I have been seeing posts about Jackfruit for about a year now, possibly longer. When I first looked for some to try it was impossible. It obviously does not grow in the Scottish Highlands and buying it online was rediculously expensive and really not worth it. Times have changed! And it arrived this morning. Thank you amazon!
There were 3 tins but I forgot to take a picture when they arrived so took this one while the curry was cooking.
I am brewing some sort of virus and wanted something warming with a decent amount of garlic and lots of veg. So Thai green curry seemed fitting also it is basically a one pot meal (perfect for today). Also cooking extra rice will help make eating easier tomorrow.
So off to the kitchen I went!
I even managed to chop most of the veg myself but towards the end my co ordination and strength were not good. So the good old hubs took over.
- 1 tin of jackfruit ( I got mine here https://www.amazon.co.uk/gp/aw/d/B0743K55DP/ref=mp_s_a_1_6_a_it?ie=UTF8&qid=1515862450&sr=8-6&keywords=jackfruit+tinned&dpPl=1&dpID=51x7tKcUaPL&ref=plSrch )
- 1 tin Coconut milk
- 1 large onion, chopped medium to fine
- 4 cloves of garlic, minced
- 5 tbsp Thai green curry paste
- 2 carrots
- 1 green chilli, minced
- 1 green pepper
- 1 red pepper
- 1 cup frozen green beans
- 1 tsp ground ginger
- 1 tbs vegetable oil
- zest of 1/2 lime.
- Salt and pepper to taste
- 1 lime for slicing and squeezing over served portions
- Fresh corriander to serve ( if you have it. I had none on this occasion it is still very nice without)
METHOD ( see step by step pics after the method)
- Heat oil in a pan
- Saute the onion and garlic
- Add the ground ginger and mix cook for a minute or two
- Add the chilli and mix and cook for a minute.
- Add the curry paste and mix well
- Add the Jackfruit and mix, cook for a minute or two and break the jackfruit up a little
- Add the carrots and then the peppers
- Add the coconut milk and mix well
- Add the green beans and mix well.
- Add lime zest and mix through
- Cook on medium for 10 to 15 mins then turn down to a simmer and cover for 45 mins
- Add salt and pepper to taste ( I am trying to reduce salt so I add at the table)
- serve with rice, noodles or flat bread
Here it is all served up after a squeeze of lime juice. (not a great picture) I wish I had fresh coriander but I didn’t, I have added it to the recipe though because I believe it would be the final touch.
The jackfruit has a very similar look to chicken the texture is however nothing like chicken. It is a fruit and its texture is a bit like a cooked carrot but a bit more crumbly ( it is very difficult to describe) What the jackfruit does really well is absorb the flavours and spices, so you get a flavour pop when you eat a piece. I think marinating it before use would give amazing results. Next time I will create a lime based marinade for it.
Over all I am impressed and will use it again.