Kaeng Khanun Jay (Vegan Northern Jackfruit Curry)
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Ingredients
- 400 g tinned young jackfruit in brine
- 200 g firm tofu, cubed
- 2 tbsp thai red curry paste
- 2 tbsp soy sauce
- 3 garlic cloves
- 15 g fresh holy basil or thai basil
Nutrition (per serving)
- Calories
- 138 kcal
- Protein
- 9.7 g
- Carbohydrate
- 10.4 g
- of which sugars
- 2.9 g
- Fat
- 5.2 g
- of which saturates
- 0.9 g
- Fibre
- 4.4 g
- Salt
- 2.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the jackfruit and cut into bite-sized chunks.
- 2
Crush the garlic and fry with the curry paste in a little oil in a large pan for 2 minutes until fragrant.
- 3
Add the jackfruit and tofu and stir to coat.
- 4
Pour in 400ml water, cover and simmer for 20 minutes until the jackfruit has softened and taken on the flavour of the broth.
- 5
Season with the soy sauce, stir in the holy basil leaves and serve with jasmine rice.
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