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 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 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
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.
Flavor Balance:
- Cempedak’s sweetness pairs well with extra tamarind/lime and white pepper to avoid cloyingness.
Texture:
- Unlike jackfruit, cempedak softens faster. Simmer gently to prevent mushiness.
Instructions
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.
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.
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.
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