Ingredients
The following ingredients have 4 Servings
- 3 tbsp vegetable oil
- 1 cup coconut milk ((240ml))
- 5 kaffir lime leaves
- 2 pieces assam gelugor (**)
- 12 oz shrimp ((peeled and deveined) (340g))
- 12 oz jackfruit (/ nangka (peeled) (340g))
- Cooked jackfruit seeds ((optional))
- Salt (to taste)
- 5 red chilies ((cut into small pieces))
- 6 shallots (or 1 medium sized onion (peeled, and cut into small pieces))
- 3 cloves garlic ((peeled and halved))
- 1 stalk lemongrass ((slice bottom third into rings))
- 1 inch galangal (or ginger root)
- 1 inch turmeric (***)
Instruction
- Grind spice paste ingredients in a blender or food processor with ¼ cup (60ml) water.
- Heat vegetable oil in a medium sized pot. Add spice paste and stir fry until fragrant, about 5 to 6 minutes. Pour in coconut milk. Add kaffir lime leaves and assam gelugor (if using). Cover and bring to a boil over medium heat.
- When sauce comes to a boil, add shrimp, jackfruit, cooked jackfruit seeds (if using) and salt. Simmer for 3 to 5 minutes. Shrimp should turn curl and jackfruit heated through.
- If you did not use assam gelugor, stir in lime juice now.
- Turn off heat and allow curry to sit for 10 minutes before serving.
