🌱 How to Prepare Young Jackfruit for Vegan Thai Curry

 

Kaeng Phet Khanun On (แกงเผ็ดขนุนอ่อน)

Jackfruit is the gentle giant of the fruit world—spiky on the outside, versatile within. When young and unripe, its neutral flavor and fibrous texture make it a beloved plant-based substitute in Thai cuisine, especially in rich, spicy curries like Kaeng Phet Khanun On.

Here’s how to prepare it so it shines in your next vegan dish:

🥥 Ingredients

• 1 young, unripe jackfruit (firm, green, and not sweet)
• Water for boiling
• Optional: Lemon juice or tamarind water for soaking

🔪 Step-by-Step Preparation

1. Pick the perfect fruit
Choose jackfruit that’s firm with pale seeds and no sweet aroma. Overripe fruit won’t work—it’s too soft and sugary for savory dishes.

2. Peel and cut with care

• Oil your hands or wear gloves to avoid the sticky sap.
• Use a sharp knife to remove the green outer skin.
• Slice into chunks or wedges, keeping the seeds and core—they’ll soften beautifully when cooked.

3. Optional soak for freshness
If the sap smell is strong, soak the pieces in water with lemon juice or tamarind water for 15–20 minutes. Rinse well.

4. Boil until tender

• Place jackfruit in a pot of water and bring to a boil.
• Simmer for 30–40 minutes until tender but not mushy.
• Drain and set aside.

5. Ready for curry magic
Add the boiled jackfruit to your curry base—let it soak up the coconut milk, herbs, and spices. It’ll take on the flavors like a sponge, turning into a hearty, satisfying bite.

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This simple prep transforms humble jackfruit into a star ingredient—earthy, tender, and perfect for Thai vegan feasts. 🌿