Vegan Thai Fingerroot & Fresh Jackfruit Yellow Curry


Hua Hin Services offers authentic vegan Thai cuisine featuring fresh, organic ingredients like fingerroot and young jackfruit from our sustainable garden. Experience unique plant-based flavors crafted with care, reflecting true Thai tradition and a commitment to healthy, eco-friendly living in Hua Hin.


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):

For the Curry Paste (same as before, but adjusted for freshness):

For the Curry:

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 quarters. Cut out the core (white part).
  • Boil: In a large pot, boil jackfruit chunks in salted water for 25–30 mins until fork-tender. Drain and rinse.
  • Shred: Once cool, shred the flesh (discard seeds if hard; young seeds are edible). Pan-fry in coconut oil for 5 mins for texture (optional).
  • see How to prepare young jackfruit for a vegan Thai dish

2. Make the Curry Paste

  • Pound/blend all paste ingredients until smooth.

3. Cook the Curry

  • Fry Paste: In a pot, heat 2 tbsp coconut cream (from the can’s top). Fry paste for 3 mins until fragrant.
  • Simmer: Add coconut milk, broth, and kaffir lime leaves. Simmer 5 mins.
  • Add Veggies: Stir in jackfruit, bamboo shoots, and eggplant. Simmer 15–20 mins (fresh jackfruit takes longer to absorb flavors).
  • Finish: Add tamarind and salt. Adjust sweetness/spice.

4. Serve

  • Garnish with herbs and fried shallots. Pair with sticky rice or roti.

Key Tips for Fresh Jackfruit

Choose young jackfruit (green, firm, no sweet smell). Ask your grocer!
Boil until tender—undercooked jackfruit will be rubbery.
Boost umami with 1 tsp mushroom powder or 1 tbsp crushed peanuts in the paste.

Why This Rocks:

  • Fresh jackfruit has a clean, slightly artichoke-like flavor that lets fingerroot shine.
  • The longer simmer melds the earthy spices into the fruit’s fibers.

 

Another Version with Cempedak tree — จำปาดะ (Jam-pa-da)

Cempedak (จำปาดะ) is a close relative of jackfruit but has a more intense, sweet-aromatic flavor with a softer texture when ripe. While young cempedak can be used similarly to jackfruit in savory dishes, its riper form leans sweet—so we’ll adapt the recipe accordingly.

Thai Fingerroot & Cempedak Curry (Vegan)

A fragrant, slightly sweet-savory curry with fingerroot’s peppery kick and cempedak’s tropical depth.

Ingredients & Adjustments for Cempedak

For the Curry Paste (same as before, but enhance sweetness balancing):

  • 3-4 fingerroots (krachai), sliced
  • 1 stalk lemongrass
  • 4 garlic cloves
  • 1 shallot
  • 1 thumb-sized galangal
  • 1 tbsp fresh turmeric (or 1 tsp powder)
  • 1 tsp coriander seeds
  • 2-3 dried red chilies (soaked)
  • ½ tsp white peppercorns
  • 1 tbsp light soy sauce (to balance sweetness)
  • 1 tsp palm sugar (complements cempedak’s natural sugars)

For the Curry:

  • 1 can (400ml) coconut milk
  • 2 cups young cempedak (unripe, for savory use) OR semi-ripe cempedak (for sweet-savory notes)
  • 1 cup bamboo shoots
  • 1 cup Thai eggplant
  • 2 kaffir lime leaves
  • 1 tbsp tamarind paste (extra tang to cut sweetness)
  • 1 tsp salt
  • ½ cup vegetable broth

Garnish:

  • Thai basil
  • Fried shallots
  • Lime wedges

Key Adaptations for Cempedak

  1. Young vs. Ripe Cempedak:

    • Young (green, firm): Treat like jackfruit—boil 20 mins, shred, and pan-fry for a meaty texture.
    • Semi-ripe (slightly soft, fragrant): Add later in cooking (last 5 mins) to retain shape and sweetness.
  2. Flavor Balance:

    • Cempedak’s sweetness pairs well with extra tamarind/lime and white pepper to avoid cloyingness.
  3. Texture:

    • Unlike jackfruit, cempedak softens faster. Simmer gently to prevent mushiness.

Instructions

  1. Prep Cempedak:

    • Remove core and seeds (young seeds are edible if boiled). Cut flesh into chunks.
    • For young cempedak: Boil in salted water 15-20 mins, then drain.
    • For semi-ripe: Skip boiling; add directly to curry.
  2. Cook Curry:

    • Fry curry paste in coconut cream as before. Add coconut milk and broth.
    • Add boiled young cempedak, bamboo shoots, and eggplant. Simmer 10 mins.
    • If using semi-ripe cempedak, add it last (simmer 5 mins).
    • Finish with tamarind, salt, and palm sugar.
  3. Serve:

    • Garnish with herbs and fried shallots. Accompany with sticky rice or roti.

Why This Works

  • Fingerroot’s earthiness contrasts cempedak’s floral sweetness beautifully.
  • Young cempedak absorbs spices like jackfruit but with a more complex aroma.
  • Semi-ripe cempedak adds a dessert-like twist—perfect for those who love gaeng som with pineapple.

Pro Tip: For a Malaysian-inspired touch, add 1 tbsp asam gelugur (dried sour fruit) for extra tartness.

The tropical climate of Thailand blesses our garden with abundant fresh produce. 🥦🌶️ We lovingly turn each harvest into authentic Thai dishes that tell a story. Discover our special recipes here: https://sites.google.com/view/huahinservices/our-garden/recipes

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