Gulai Nangka - Jackfruit Curry
Spicy, tender, succulent, and flavorful jackfruit curry is a must-have when dining in a Padang restaurant. Now you can make this delicious curry in your kitchen with my recipe.
- Prep time
- 15 min
- Cook time
- 2 hr 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 560 gram young jackfruit, cut into bite size pieces (Note 1)
- 4 tablespoon oil
- 1 star anise
- 3 cardamom pods, crushed
- 2 Indonesian bay leaves (Indonesian: daun salam)
- 2 kaffir lime leaves (Indonesian: daun jeruk), remove the ribs
- 1 teaspoon turmeric powder
- 1 can (400 ml) coconut milk
- 800 ml water
- 10 gram tamarind (Note 2)
- 1 teaspoon salt
- 1 teaspoon palm sugar
- 10-20 red chilies (Note 3)
- 100 gram shallot/onion
- 2 cloves garlic
- 3 candlenuts (Indonesian: kemiri) (Note 4)
- 1 inch ginger (Indonesian: jahe)
- 1 inch galangal (Indonesian: lengkuas)
Instructions
- 1
Heat oil in a pot over medium heat and sauté spice paste, star anise, cardamom pods, turmeric powder, Indonesian bay leaves, and kaffir lime leaves until fragrant, about 3 minutes.
- 2
Add the young jackfruit and mix well.
- 3
Mix wet tamarind with three tablespoons of water, massage with hands, and strain to get a thick tamarind juice/paste.
- 4
Add coconut milk, water, tamarind, salt, and palm sugar. Once it boils, lower the heat and simmer for 2 hours or until the jackfruit is soft.
- 5
Adjust salt and sugar as needed. Turn off the heat and serve immediately.