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Young Jackfruit and Water Chestnut Thai Red Curry Recipe

Young Jackfruit and Water Chestnut Thai Red Curry
How to make Young Jackfruit and Water Chestnut Thai Red Curry

About Young Jackfruit and Water Chestnut Thai Red Curry Recipe: A delicious, easy and quick meal for dinner or even the next morning's breakfast, this Thai red curry makes for a perfect dish for both. It's a comfort food that you just cannot miss, rich and full of vegetables. This recipe of Thai red curry has boiled jackfruit and water chestnut simmered in coconut milk along with jaggery to give a sweet-savoury flavour to the dish.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Medium

Ingredients of Young Jackfruit and Water Chestnut Thai Red Curry

  • 100 gms local jackfruit
  • 40 gms water chestnut (canned)
  • 10 gms Thai red curry paste
  • 50 ml coconut milk
  • 2 Kafir lime leaf
  • 5 gms lemon grass
  • 2 Fresh basil leaves
  • 5 gms galangal
  • to taste salt
  • 5 gms palm jaggery
  • 5 ml refined oil
  • 40 gms Goan red rice

How to Make Young Jackfruit and Water Chestnut Thai Red Curry

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1.
Peel and cut the jackfruit into cubes, boil and set aside.
2.
Using a wok, sauté lemon grass and galangal with oil.
3.
Add red thai curry paste followed by boiled jack fruit and sliced water chestnut.
4.
Simmer on low heat, add coconut milk and grated jaggery.
5.
Add salt to taste and finish with fresh basil.

Key Ingredients: local jackfruit, water chestnut (canned), Thai red curry paste, coconut milk, Kafir lime leaf, lemon grass, Fresh basil leaves, galangal, salt, palm jaggery, refined oil, Goan red rice

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