Green curry is one of the most recognised thai dish in Thailand and outside Thailand, from food markets in the UK to a proper sit down restaurants and takeaways, with the few options of different meat or fish. It is rare to have just vegetables or as a vegetarian versions but you can easily find vegetarian green curry paste in supermarkets nowadays. But this recipe I used my homemade green curry paste (click here) for paste reference.
Jackfruit is a tropical fruit grown in Asia, Africa, and South America. It has a subtle sweet and fruity flavour. Some describe the taste similar to a combination of these fruits such mangoes, pineapple, or bananas . But personally, the taste does not compare at all. It has a very distinctive flavour and texture.
In the Philippines and Thailand, I believe most southeast asian country you can easily find this in sidewalks and supermarkets. Back home, we used to have a jackfruit tree in front of our ancestral home, until a horrible storm caused the tree to fall. I can still remember around March to May which is our summer breaks, Our yard smells of ripe jackfruit. Pretty much a lot of fruits are ready around those time. But I have to say Jackfruit when they are ripe it really leaves a mark, in a good way!. It is also considered a very versatile fruit, it is edible both ripe and unripe.It is used in variety of dishes in Asia and all over the world now. Ripe ones can be eaten raw. The seeds are also edible, when boiled or roasted it is very starchy.
Recently it has been used as great alternative to meat for vegetarians and vegans. Most cuisine has their own very version of dishes. This recipe is no exemption, I am capturing that meaty texture from young green jackfruit which is our main ingredient cooked with few different vegetable that will compliment the paste and add texture to our dish.
The ingredients are carefully chosen for this recipe to compliment each other. I genuinely enjoyed making this dish from scratch. It is spicy, salty and sweet and full of flavour. If you want something new to add to your recipe list, this is definitely got a place in my routine dinner ideas. It is perfect for people who are non- meat eater or if you just want different options of curries. As for meat eater? you may not believe me if i say, that you are not gonna miss the meat on this one. Trust me! It is super yum! and the green curry paste really adds a beautiful flavour to this wonderful green young jackfruit, (click here) for paste recipe. Hope you will enjoy this recipe as much as I do! Happy Cooking!
A delicious curry is not possible if you do not have a good quality curry paste, it is readily available in most local supermarkets recently, if not, you can purchase them in an asian supermarket oriental in particular, or online supermarkets if prefer. Vegetarian or vegan curry version of paste is also available. If you want to make your own green curry paste from scratch
( click here) for ingredients and method. My paste is not vegetarian nor vegan but you can make it the way you want it by replacing or omitting ingredients.
What you need to get
Green curry paste - available in an asian supermarket, if using store bought or (click here) for my homemade paste.
Kaffir lime leaves - fragrant, and very fresh flavour. Can be purchase in an asian/ oriental supermarket. Some local supermarket here in the UK also started selling them now.
Thai eggplant - can be found in oriental supermarket, it is green in colour, round in shape, and small size. This has unique flavour to it. (see photo below )for reference.
Thai sweet Basil - some Local supermarket have this basil or asian supermarket. If not available can use normal basil.
Palm Sugar- there are few types of palm sugar you can buy, can come in a tub, as disc, or blocks. I personally like the disc shape, easy to store.
Fish Sauce- available in vegetarians and vegan versions.
Green young jackfruit- If you are in areas that have access to fresh green jackfruit the better, but if not it is available in tins, can be purchase in an asian supermarket or online if prefer. (see photo below) for reference.
Coconut milk- available in most local supermarkets, but if not in an asian supermarket definitely will be available.
Pickled bamboo shoots- can easily find this in an asian/ oriental supermarket. For me, this particular ingredients it reminds me of my stay in Chiang Mai. It's very distinctive. If can not find it, use the one widely available in your area such as brine in water.
Thai Green Curry with Jackfruit
Full ingredients: Serves 3-4
2 tbsp green curry paste, for homemade green curry paste ( click here)
280g green young jackfruit or 1 can (see photo above) for reference
3 pcs thai eggplant
80g pickled bamboo shoots
1 cup long beans or green beans
1/2 bell pepper
1 cup thai sweet basil
5 kaffir lime leaves
400 ml coconut milk
200 ml water
4- 5 tbsp cooking oil
Seasoning:
1 to 2 tbsp fish sauce, adjust to taste
1tbsp palm sugar
Method:
Preparation is always a key to have an enjoyable cooking sessions, My curries are normally cooked in a wok , and of course you can use your favourite pot or pans, when cooking curries everything needs to be within reach to avoid burning your ingredients. If making homemade thai green curry paste (click here) for recipe.
Wash and chop vegetables. Drain all the liquid from the tin ( green young jackfruit).
When preparing the eggplant, wash and soak the chopped eggplant in cold water. set aside.
In a wok, heat oil over medium heat, stir fry paste until fragrant. Add 3 tbsp of coconut milk first and stir, the idea is to add coconut milk gradually while cooking the paste first, it is very important to cook paste thoroughly, add some more when paste gets dry and so on, when oil starts to separate ( that is a sign that paste is ready).
Add the rest of coconut milk and water. Bring to boil. Add jackfruit, stir and simmer it for 5 minutes.
Stir in thai eggplant and pickled bamboo shoots stir and mix well, cook it for 3 minutes.
Add green beans, bell pepper and kaffir lime leaves. Add seasoning, adjust to taste. mix well and cook for 2 minutes.
Add thai sweet basil and stir and mix for 20 seconds.Remove from heat.
Serve with steamed jasmine rice. Garnish with fresh thai sweet basil.