Gulai nangka (jackfruit curry)

Mar 10 2023

This delicious vegetarian curry from Abby Lee is made from meaty young green jackfruit, coconut milk and gula melaka (Malaysian palm sugar).

Ingredients

100
ml of rapeseed oil
480
g of tinned young green jackfruit
280
g of water
4
g of gula melaka, or another type of palm sugar
1
slice of asam gelugur, or 1 tsp tamarind concentrate, or to taste (preferably a Vietnamese or Thai brand)
salt
6
makrut lime leaves
145
g of white cabbage, cut into big chunks
40
g of green beans, trimmed and halved
280
g of coconut milk, preferably Aroy-D
20
g of Thai soybean paste, or white miso
65
g of shallots
10
g of garlic cloves
15
g of ginger
5
g of red bird's eye chilli
½
tsp ground turmeric
½
tbsp of ground cumin
½
tsp ground fennel seeds
½
tbsp of ground coriander

Step 1
Chop the ingredients for the gulai paste roughly and add them to a food processor. Blend until smooth
Step 2
Mix the ingredients for the curry powder together
Step 3
Heat up the vegetable oil over a medium high heat. Add 120g of the gulai paste and 10g curry powder, stir well and then fry the paste until it is fragrant, about 5 minutes
Step 4
Drain the jackfruit pieces and add them to the pan. Coat each piece well with the paste. Add enough water to the pan so that the jackfruit is nearly covered, and add the gula melaka, asam gelugor and some salt to taste. Simmer for 45 minutes
Step 5
Towards the last 10 minutes of cooking time, turn the heat down low and add the lime leaves, white cabbage, green beans, and coconut milk. Once the time is up, taste and adjust the levels of sugar, salt and tamarind, before serving