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.