Thai Lemongrass Jackfruit Curry (Vegan)

 

As you guys all know by now, I absolutely love eating curries! Most people only think of Indian curries, but there are so many different cultures that have amazing curries! Malaysian and Thai curries are also so amazingly good! I decided to veganize a traditional Thai recipe, and it is so yummy!

Using high quality jackfruit in your meal can make all the difference! I used Cha’s Organics in mine; if you haven’t tried any of their products yet, I highly recommend that you check out their website! I started off with rinsing and shredding the jackfruit. I highly recommend rinsing it before cooking or your dish can become too salty. Put to the side until you need it.

Next, in a wok or dutch oven, cook your aromatics until slightly browned. Browning them adds such a depth of flavour to your recipe that everyone will love. I got so into cooking this, that I forgot to take a picture of the next step, lol! Add the stock after it’s browned and then puree with a hand mixer. You don’t have to do this step, I just prefer the texture of it better. Add your curry paste, tamari, sesame oil, and rice vinegar. After you add the shredded jackfruit, simmer for 25-30 minutes.

5 from 1 vote
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Thai Lemongrass Jackfruit Curry

A vegan take on a classic dish

Course Dinner
Cuisine Thai, Vegan
Keyword Gluten Free, Thai, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 Servings
Author Sareena’s Food

Ingredients

  • 1 Tbsp Neutral Tasting Oil
  • 1 Yellow Onion
  • 5 Cloves of Garlic
  • 2 Tbsp Ginger (grated)
  • 1 Tbsp Cha's Organics Dried Lemongrass
  • 2 Cups Vegetable Stock
  • 2 Tbsp Rice Vinegar
  • 1-2 Tbsp Red Curry Paste
  • 1 Tbsp Tamari
  • 1 tsp Sesame Oil
  • 400 ml Cha's Organics Young Jackfruit
  • 400 ml Cha's Organics Lemongrass Ginger Coconut Milk (or regular coconut milk)
  • 1 Lime
  • Fresh Cilantro
  • Fresh Basil

Instructions

  1. Rinse and shred the jackfruit into small pieces. Put aside until you need it.

  2. In a wok, or a dutch oven, heat up the oil over medium heat. Add the onion, garlic, ginger, and lemongrass. Cook until browned; approximately 10 minutes. Remove from heat, and add the vegetable stock. Puree with a hand blender.

  3. Put pot back on heat and add the rice vinegar, curry paste, tamari, and sesame oil. Add the shredded jackfruit, and simmer for 25-30 minutes, stirring frequently.

  4. Once it's done cooking, remove the wok/pot from the heat and add the coconut milk. Stir until it is all melted.

  5. Serve with rice vermicelli noodles, and top with a lime wedge, cilantro, and basil.

One Comment


  1. So delicious. Awesome Thai food!!

     

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