How to make Young Jackfruit and Water Chestnut Thai Red Curry
Chef: Sudeep Sinha - Alila Diwa Goa
Recipe Servings: 2
Total Cook Time:
Difficulty Level: Medium
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.
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
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