Jackfruit Curry
Similar recipes: Curry
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Ingredients:
2 bai makrut (kaffir lime leaves), shredded
1 cup jack fruit or lychee’s
1 cup coconut or bamboo shoots
1 cup “game” meat, cut into bite sized pieces,
½ cup [blonde] sultanas
½ cup [dark] raisins
½ cup coconut cream (thick milk)
3 tablespoon red curry paste
3 tablespoon prik chi fa daeng (red Thai jalapeños), julienned
2 tablespoon kratiem (garlic), finely chopped.
2 tablespoon fish sauce
2 tablespoon bai kaprao (holy basil), finely chopped
1 cup nam sup (chicken stock)
Methods:
Blanch the jack fruit for about a minute in boiling water, then immediately cool, peel, pit, and cut into bite sized pieces. Soak the sultanas and raisins in whiskey for about an hour. The meat is sprinkled with fish sauce and freshly ground black pepper and left to marinade for an hour.
The whiskey or sake is then discarded (or drunk). Heat a little oil and sauté the garlic, remove it, and reserve. Sauté the red curry paste until the aroma is brought out, then add the coconut cream and stir to combine and warm until the oil just separates. Skim off any excess oil, then add the meat and stir fry until it just begins to change color, then stir in all the other ingredients except the jack fruit, cover and simmer for about 5 minutes or until the meat is tender. Remove the lid, stir in the fruit and stir until the fruit is heated through, and the meat and coconut shoots are fully cooked.
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