Thai Jackfruit Curry | by Shannon Martinez

“This is the perfect dish for the CHEF Vegetable Concentrate. It’s going to make a fragrant, beautiful, fresh meal.” Shannon Martinez, Owner & Head Chef of Smith & Daughters, Melbourne
Product: CHEF Liquid Concentrate Vegetable
Category: Vegan, Vegetarian
Serves: 10
Ingredients

Curry Paste:
30 dry red chillies (to taste)
5 stems lemongrass, white part only, roughly chopped
40g fresh turmeric
600g shallots, peeled and roughly chopped
160g CHEF Black Garlic Paste
120g ginger
2 bunch coriander roots, cleaned well and roughly chopped

Spice Mix:
12 black cardamom pods
3 tsp fennel seeds
8 tbs coriander seeds
3 tsp cumin seeds

Curry:
1 cup veg or coconut oil
2tbs curry powder
1/3 cup vegan fish sauce (optional)
160g palm or brown sugar
4 tsp salt
½ cup MAGGI Seasoning or soy sauce
8 tins green jackfruit, rinsed and pulled to resemble shredded meat. (approx 3kg)
2½L Vegan coconut milk
50g CHEF Vegetable Liquid Concentrate
1L water
10 Kaffir lime leaves, bruised
6 Pandan leaves, tied or torn. (frozen is fine if fresh unavailable)
1kg Pumpkin, peeled and diced
300g snake beans, cut into 5 cm lengths
400g bamboo shoots
30mL CHEF Asian Liquid Concentrate
3 limes juice

Garnishing Ideas

Garnish with Thai basil, coriander, green spring onion.

Method

Curry Paste
Add all ingredients to a food processor or mortar and pestle. Blend to a paste. Add a tiny splash of water if needed.

Spice Mix:
Toast spices in a dry pan until fragrant and blitz in a spice grinder to a fine powder. Add to the blended paste and mix to combine.

Curry:
Heat oil over medium heat then add 200g of the curry paste. Cook for a minute, stirring quickly until it no longer smells raw.

Add the curry powder, fish sauce, palm sugar, salt and MAGGI Seasoning. Simmer over medium heat until the sugar has melted.

Add the jackfruit and toss through the remaining paste mixture until it’s well coated. Cook for a few minutes then add the coconut milk, CHEF Vegetable Liquid Concentrate, water, Kaffir lime leaves and Pandan.

Add pumpkin, snake beans, bamboo shoots and CHEF Asian Liquid Concentrate and bring up to a gentle simmer. Cook for 5 minutes or until the pumpkin is tender, then add the snake beans and cook for a further 1 minute.

Once veg has cooked through, finish with lime, coriander and Thai basil.

Chef Tips

Serve with Jasmine rice.

Products

CHEF Vegetable Liquid Concentrate

Fresh and flavoursome with well balanced mirepoix base and herb notes for an authentic vegetable taste.
Bring your culinary creations to life
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