Vegan Thai Fingerroot & Fresh Jackfruit Yellow Curry
Vegan Thai Fingerroot & Fresh Jackfruit Yellow Curry Aromatic, slightly fibrous, and packed with the earthy-peppery punch of fingerroot. Ingredients For Prep (Fresh Jackfruit): 1 medium young green jackfruit (3–4 lbs whole, unripe) 1 tbsp coconut oil 1 tsp salt Water for boiling For the Curry Paste (same as before, but adjusted for freshness): 3-4 fingerroots ( krachai ) , sliced 1 stalk lemongrass (white part only) 4 garlic cloves 1 shallot 1 thumb-sized galangal 1 tbsp fresh turmeric (or 1 tsp powder) 1 tsp coriander seeds 2-3 red chilies ½ tsp white peppercorns 1 tbsp soy sauce 1 tsp coconut sugar For the Curry: 1 can (400ml) coconut milk 1 cup bamboo shoots 1 cup Thai eggplant (or chayote) 2 kaffir lime leaves 1 tbsp tamarind paste 1 tsp salt 2 cups vegetable broth (or water) Garnish: Thai basil , cilantro , fried shallots Step-by-Step 1. Prep the Fresh Jackfruit (Wear gloves! The sap is sticky.) Cut: Slice the jackfruit into q...
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