Bursting with flavour, and a great way to use up some curry paste.  

 

Ingredients

Curry

  • 4 garlic cloves
  • 20g ginger
  • 30g galangal
  • 3.5 tbsp thai red curry paste
  • 800g tinned jackfruit
  • 6 makrut lime leaves
  • 400ml coconut milk
  • 1 tbsp vegan fish sauce (to taste*)

Side Salad

  • 160g vermicelli noodles
  • Oil
  • 120g cucumber, thinly sliced
  • 3 tbsp rice vinegar
  • 20g fresh mint
  • 20g fresh coriander  

 

Method

  1. Cook noodles, then drain and rinse with cold water. Then add oil, leave to one side.
  2. Blend garlic, galangal, lime leaves, and ginger. Fry for 3 minutes with curry paste.
  3. Pull apart the jackfruit (shred it).
  4. Add in the jackfruit for another 3 minutes
  5. Add the coconut milk, simmer for 10 minutes.
  6. Make the cucumber salad in a bowl.
  7. Season the curry with fish sauce.
  8. Plate your curry, noodles, and salad.  

 

Additional notes

  • *depending on how salty the curry paste it