Massaman Jackfruit Curry
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Ingredients
- 400 g tinned young jackfruit in brine
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 1 baking potatoes
- 30 g roasted peanuts, roughly chopped
- 2 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 7.3 g
- Carbohydrate
- 28.4 g
- of which sugars
- 10.4 g
- Fat
- 25.5 g
- of which saturates
- 18.5 g
- Fibre
- 7.1 g
- Salt
- 2.71 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
Peel the potato and cut into chunks.
- 3
Fry the massaman curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 4
Pour in the rest of the coconut milk and add the potato and half the peanuts, then cover and simmer for 18 minutes until the potato is tender.
- 5
Add the jackfruit and simmer uncovered for 8 minutes.
- 6
Stir in the soy sauce, tamarind paste and palm sugar.
- 7
Scatter with the remaining peanuts and serve with jasmine rice.
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