Young jackfruit and water chestnut thai red curry recipe with jaggery

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.