You are vegan and never heard of jackfruit. Is that even possible? Then you are going to be amazed, my friend. Jackfruit is a fruit (daaah) that grows in tropical areas of southeast Asia, Brazil, and Africa. What´s so special about jackfruit is while it´s a fruit, its consistency is similar to pork, and has a fairly neutral taste when young and takes on the flavor of anything it´s cooked with.
That means combining jackfruit with seasoning and texture similar to pulled pork, it can be a great meat substitute.
In this recipe, I was aiming for more Thai flavors, combining jackfruit with lemongrass, coconut milk, and red curry paste.
- 4 port. rice noodles
- 1 tbsp rapeseed oil (or other cooking oil)
- 2 cans (20 oz/560g) jackfruit in brine
- 1 red bell pepper
- 1 yellow bell pepper
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 stalk of lemongrass (chopped)
- salt and black pepper to taste
- Cook noodles according to package directions and drain.
- Drain and rinse jackfruit. Shred a jackfruit a bit if you like.
- In a large frypan, heat the oil before adding jackfruit.
- Cook for 5 minutes. Stir occasionally.
- Dice the peppers and add to frypan. Allow
to cookfor 10 minutes.
- Add more oil if needed.
- When jackfruit starts to brown and peppers soften, add a can of coconut milk.
- Reduce heat and allow to simmer. Sirring occasionally.
- Stir in red curry paste, chopped lemongrass, and salt. Simmer for few minutes.
- Serve with rice noodles and garnish with more lemongrass.
If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.