Ingredients
The following ingredients have 4 Servings
- 1 tbsp coconut oil
- 1 onion (diced)
- 2 inches fresh ginger (peeled)
- 2 garlic cloves
- 1 bird's eye or Thai chile (seeded (or sub 1/2 tsp dried red chili flakes)*)
- 2 tbsp dried turmeric
- 1 tsp mustard seed
- 1 tsp fenugreek seed
- 1 tsp fennel seed
- 1 tsp dried lemongrass
- 1 can light coconut milk (398 ml)
- 1/2 cup vegetable stock
- 1 can green jackfruit in brine (drained (550 ml) & rinsed well)
- 2 bay leaves
- 1/4 tsp fish sauce (omit for a vegan dish)
- 1 cup Thai basil leaves*
- 1/4 cup chopped cilantro or flat-leaf parsley
- juice of one lime
- 1/2 cup roasted macadamia nuts*
Instruction
- In a grinder or food processor, put ginger, garlic, chilli, turmeric, mustard seed, fenugreek, fennel, lemongrass, and salt.
- Process until a paste is formed.
- In a large saucepan, heat coconut oil over medium-high.
- Add onion and cook until softened, about 3 minutes
- Add spice paste cooking and stirring until fragrant, about 2 minutes
- Add coconut milk, vegetable stock, jackfruit, bay leaves, and fish sauce, bringing to a boil.
- Reduce heat and allow to simmer, stirring occasionally about 30 minutes.
- Stir in lime juice, basil leaves, and cilantro/parsley
- Taste and add more salt if needed (this will depend on if you used fish sauce)
- Remove from heat and stir in nuts.
- Serve with basmati or jasmine rice.
