Recipe for a vegan Gaeng phet kha-noen aun (แกงเผ็ดขนุนอ่อน) or Spicy curry with young jackfruit

 

Ingredients:

• For the curry paste:

• 2 tablespoons red curry paste
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 tablespoon lemongrass, minced
• 1 teaspoon galangal, minced
• 1 teaspoon kaffir lime leaves, thinly sliced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander

How to prepare young jackfruit for a vegan Thai dish

• For the curry:

  • 1 can (14 ounces) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 2 cups young jackfruit, shredded or pulled
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup Thai basil leaves
  • Salt and pepper to taste

Instructions:

1. Make the curry paste: In a food processor or blender, combine all of the curry paste ingredients and blend until smooth.

2. Cook the curry: Heat the coconut oil in a large pot over medium heat. Add the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.

3. Stir in the coconut milk, vegetable broth, soy sauce, maple syrup, and lime juice. Bring to a simmer and cook for 5 minutes.

4. Add the jackfruit, bell peppers, and Thai basil leaves. Cook for 5-7 minutes more, or until the vegetables are tender.

5. Season with salt and pepper to taste.

6. Serve hot over rice with a side of steamed vegetables.

Tips:

• For a spicier curry, add more red curry paste.
• If you don't have young jackfruit, you can substitute with green papaya or tofu.
• You can also add other vegetables to the curry, such as broccoli, carrots, or mushrooms.
• Garnish with chopped peanuts or cilantro for extra flavor.

Enjoy your delicious and flavorful vegan Gaeng phet kha-noen aun!