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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


  • 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


  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.