Young jackfruit and water chestnut thai red curry recipe with jaggery

0 likes 1 comment Recipe by Agueda Leipert

Ingredients for 2 People

100 Local Jackfruit
40 Water chestnut (canned)
10 Thai red curry paste
50 Coconut milk
2 Kafir lime leaf
5 Lemon grass
2 Fresh basil leaves
5 Galangal
To taste Salt
5 Palm jaggery
5 Ml Refined oil
40 Gram Goan red rice

70 min · Medium

Directions

1. 1.Peel and cut the jackfruit into cubes, boil and set aside.
2.Using a wok, sauté lemon grass and galangal with oil.
3.Add red thai curry paste followed by boiled jack fruit and sliced water chestnut.
4.Simmer on low heat, add coconut milk and grated jaggery.
5.Add salt to taste and finish with fresh basil.

main courses August 10, 2018 17:22

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