Creamy Jackfruit Curry (Gulai Nangka)
Tender young jackfruit simmered in a rich coconut-spice sauce with ginger, garlic, and chilies—the ultimate Indonesian comfort bowl. Vegetarian, aromatic, and ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 220
- Protein
- 3g
Ingredients
- 2 cans (540g total) canned young green jackfruit in brine, drained and shredded
- 1 can (13.5 oz) unsweetened coconut milk
- 2 whole red chilies, sliced (or 1 tbsp chili flakes)
- 1.5 tbsp ginger, minced
- 3 whole garlic cloves, minced
- 2 whole shallots, thinly sliced
- 1 tsp turmeric powder
Instructions
- 1
Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
- 2
Add shallots, ginger, garlic, and chilies. Sauté, stirring often, until fragrant and golden, 3–4 minutes.
- 3
Stir in turmeric and cook 30 seconds until the spice coats everything.
- 4
Add jackfruit and coconut milk. Stir, then bring to a gentle simmer.
- 5
Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens slightly and jackfruit is very tender.
- 6
Season with salt and pepper to taste. Serve hot over rice or with flatbread.
Tools you’ll need
- large pot or Dutch oven (4–5 quart)
- wooden spoon
- measuring spoons
- cutting board
- knife
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