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

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) 🌱 How to Prepare Young Jackfruit for Thai Curry
• 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 > Making coconut milk at home
• 1 cup bamboo shoots
• 1 cup Thai eggplant (or chayote)
• 2 makrut lime leaves
• 1 tbsp tamarind paste
• 1 tsp salt
• 2 cups vegetable broth (or water)

Garnish: Thai basil, cilantro, fried shallots

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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.

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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

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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.

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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.

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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