Gulai Nangka (Jackfruit Curry)
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Ingredients
- 2 tinned young jackfruit in brine
- 400 ml tinned coconut milk
- 5 shallots
- 3 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 2 fresh red chillies
- 150 g fine green beans, trimmed
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 6 g
- Carbohydrate
- 28 g
- of which sugars
- 9.9 g
- Fat
- 19.8 g
- of which saturates
- 16.6 g
- Fibre
- 10.6 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the jackfruit, then pull the pieces apart into shreds.
- 2
Blend the shallots, garlic, ginger, ground turmeric and red chillies to a paste.
- 3
Fry the paste in a large pan for 5 minutes until fragrant.
- 4
Add the jackfruit and coconut milk, bring to a simmer and cook for 15 minutes.
- 5
Add the green beans and simmer for a further 6-8 minutes until tender.
- 6
Season with a little salt and serve with steamed rice.
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