Category: Vegan, Vegetarian
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
2 bunch coriander roots, cleaned well and roughly chopped
12 black cardamom pods
3 tsp fennel seeds
8 tbs coriander seeds
3 tsp cumin seeds
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
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
Garnish with Thai basil, coriander, green spring onion.
Add all ingredients to a food processor or mortar and pestle. Blend to a paste. Add a tiny splash of water if needed.
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.
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.
Serve with Jasmine rice.