Jackfruit Masaman curry
Young green jackfruit are hard to find but your local Asian store will have them in brine and are perfect if you can’t find fresh. If you like to make your own curry paste here’s the recipe.
(if not, use a store bought can of massaman paste)
* 1/4 cup dry roasted peanuts, unsalted
* 2 shallots, sliced
* 5 cloves garlic, peeled
* 1 to 2 red chilies, or 1/2 to 1 tsp. dried crushed chili
* 1 thumb-size piece galangal (or ginger), thinly sliced
* 1 stalk lemongrass, minced, or 2 to 3 tbsp. frozen or bottled prepared lemongrass
* 1 tsp. ground coriander
* 1/2 tbsp. ground cumin
* 1/2 tsp. whole cumin seeds
* 1/8 tsp. nutmeg, preferably freshly ground
* 1/2 tsp. cinnamon or cinnamon stick
* 3 star anise ( throw these into the slower)
* 1/8 tsp. ground cloves
* 1/4 tsp. ground cardamon
* 2 tbsp. fish sauce
* 1 tsp. shrimp paste
* 1 tsp. palm sugar or brown sugar
* 1 to 3 tbsp. coconut milk, depending on how thick you prefer your paste (save remainder for when cooking your curry), or up to 1 can if making a sauce
Blend (or use a pestle and mortar )all ingredients to make a paste that’s not too dry.
If using a cinnamon stick and star anise, put these into the slow cooker)
Sautée an onion in a pan, add your curry paste and cook till aromatic Add 1/4 vegetable stock
Add 2 cans of young green jackfruit and simmer for around 5 mins stirring to break up the jackfruit so it resembles “meat”
4 kafir lime leaves
Add potatoes and toss until coated.
Add 1 cup of coconut (more if you like more liquid)
Transfer to a slow cooker and cook for 4 hours on medium to high.. stir occasionally and add more liquid if it becomes a little dry
Serve with rice, extra peanuts and a wedge of lime ?