Spicy Jackfruit Thai Curry

Spicy Thai Jackfruit Curry: A Vegan Delight That Packs a Punch

Searching for a deliciously bold dish that’s both vegan and gluten-free? Look no further than our Spicy Thai Jackfruit Curry. This dish isn’t just easy to make—it’s a flavor explosion in every bite, ensuring that your quest for a satisfying vegan meal ends here.

Inspiration

This recipe was inspired by the vibrant flavors of Thailand, adapted for anyone following a vegan or gluten-free diet. Jackfruit, with its remarkable ability to absorb flavors and mimic the texture of meat, is the star of this dish. It’s cooked in a rich, spicy curry base that blends the robust essence of Thai red curry with the creamy, soothing texture of coconut milk, making each spoonful a celebration of flavors.

Why You’ll Love It

• Explosively Flavorful: With a base of Thai red curry paste and an assortment of fresh vegetables, this curry is a festival of flavors.
• Health-Conscious: Vegan, gluten-free, and packed with fiber-rich jackfruit and fresh veggies, it’s as nutritious as it is delicious.
• Remarkably Simple: Despite its complex flavors, this curry is straightforward to prepare, with a total cooking time of under an hour.
• Visually Stunning: Bright colors from the bell pepper, carrots, and fresh herbs make this dish a feast for the eyes.

Quick Grocery List

For the Jackfruit Preparation:

• Young green jackfruit (canned)
• Lime juice
• Gluten-free soy sauce or tamari

For the Thai Curry Base:

• Coconut oil
• Onion
• Garlic
• Fresh ginger
• Thai red curry paste
• Coconut milk

For the Vegetables:

• Red bell pepper
• Zucchini
• Snap peas
• Carrot

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: 50 minutes total.
• Equipment Checklist: Large pan or wok, chef’s knife, cutting board, strainer.
• Dietary Adjustments: Entirely vegan and gluten-free.
• Serving Size: Serves 4 generously.
• General Notes: For the best texture, ensure the jackfruit is well-drained and shredded before marinating.

Best Spicy Jackfruit Thai Curry Recipe (Vegan, Gluten-Free, Easy Thai Curry Dish)

DifficultyMedium

Servings4

Prep time20 minutes

Cook time30 minutes

Total time50 minutes

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Ingredients:

For the Jackfruit Preparation

• 2 cups young green jackfruit, canned (drained and shredded)
• 1 tbsp lime juice
• 1 tsp soy sauce or tamari, (gluten-free option)
• ½ tsp ground black pepper

For the Thai Curry Base

• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1-2 tbsp Thai red curry paste, (adjust to spice level)
• 1 can (14 oz) coconut milk, (full fat for creaminess)
• ½ cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar or coconut sugar
• 1 tbsp lime juice
• 1 tsp chili flakes, (optional for extra heat)

For the Vegetables

• 1 small red bell pepper, thinly sliced
• 1 small zucchini, chopped
• ½ cup snap peas or green beans
• 1 small carrot, julienned

For Garnish

• Fresh Thai basil or cilantro
• Sliced red chili, (optional)
• Steamed jasmine rice or rice noodles, for serving

Instructions:

• 1

  Prep the Jackfruit:

  • Rinse and drain the jackfruit. Shred it using your hands or forks.
  • In a bowl, toss with lime juice, soy sauce, and pepper. Set aside to marinate.
• 2

  Make the Curry Base:

  • Heat coconut oil in a large pan or wok over medium heat.
  • Sauté onions for 2-3 minutes until translucent.
  • Add garlic and ginger, cook for another minute.
  • Stir in the Thai red curry paste and cook for 1-2 minutes until fragrant.
• 3

  Simmer the Curry:

  • Pour in coconut milk and vegetable broth. Stir well.
  • Add soy sauce, sugar, lime juice, and chili flakes. Bring to a simmer.
• 4

  Add Jackfruit & Veggies:

  • Add marinated jackfruit and let simmer for 10 minutes.
  • Toss in the bell pepper, zucchini, carrots, and snap peas.
  • Simmer another 10-15 minutes, or until veggies are tender and jackfruit is infused with flavor.
• 5

  Final Touches:

  • Taste and adjust seasoning – add more salt, lime juice, or spice as needed.
  • Garnish with Thai basil, cilantro, and sliced red chili.
• 6

  Serve:

  • Serve hot over jasmine rice or noodles.

Equipment Used

• Large pan or wok
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Strainer (for jackfruit)

Nutrition

Calories	280
Carbohydrates	32g
Cholesterol	0mg
Fat	15g
Fiber	7g
Protein	4g
Saturated Fat	10g
Sodium	520mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	5g

Substitutions

• Jackfruit Alternatives: Tofu, tempeh, or mushrooms can be used for different textures or tastes.
• Coconut Milk Options: Light coconut milk or almond milk for a lower-fat curry.
• Vegetable Variations: Feel free to include other vegetables like broccoli, eggplant, or baby corn.

Variations

• Add Protein: Incorporate chickpeas or cubed tofu for an extra protein boost.
• Creamier Curry: Mix in a tablespoon of peanut butter to the curry for added richness.
• Adjust the Heat: Scale the red curry paste up or down to suit your spice preference.
• Let’s Get Cooking

Pro Tips for the Perfect Curry:

• Curry Paste Cooking: Sautéing the curry paste before adding liquids releases its full flavor potential.
• Simmering Jackfruit: Allow the jackfruit to simmer in the curry to thoroughly absorb the spices and flavors.
• Balancing Flavors: Adjust the sweetness and acidity with brown sugar and lime juice, tailoring the curry to your taste.

Art Of

Crafting the perfect Thai curry involves a delicate balance of the four S’s: sweet, savory, sour, and spicy. Mastering this dish means understanding how each ingredient contributes to the harmony of flavors, ensuring that no one element overwhelms the others.

Tips and Variations

• Enhancing Flavor: Add a splash of fish sauce (or a vegan alternative) to deepen the umami flavor.
• Serving Suggestions: Serve with steamed jasmine rice or rice noodles to soak up the delicious curry sauce.

Nutrition Breakdown (Per Serving)

• Calories: 280 – Perfect for a filling yet light meal.
• Carbohydrates: 32g – Primarily from vegetables and jackfruit, providing essential energy.
• Protein: 4g – Supplement with additional protein sources if needed.
• Fat: 15g – Healthy fats from coconut milk nourish the body and enhance flavor absorption.

Storing and Reheating

• Storage: Keeps well in the fridge for up to 4 days, ensuring flavors meld even further.
• Reheating: Gently reheat on the stove, adding a little extra coconut milk or water to maintain moisture.

Frequently Asked Questions (FAQ)

Q: Can I make this curry in advance?
A: Yes, preparing it a day ahead allows the flavors to develop even more, making it even more delicious.

Q: How can I make this curry less spicy?
A: Reduce the amount of curry paste or add more coconut milk to dilute the spiciness.

Engage and Share

Made this Spicy Thai Jackfruit Curry? We’d love to see how it turned out! Share your thoughts, tips, or questions in the comments below, or better yet, post a photo of your culinary creation. Let’s spread the love for flavorful, vegan cooking!

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