Indonesian Jackfruit Coconut Curry

Ingredients

• 800 g canned young jackfruit in brine or water, drained and shredded
• 400 ml full-fat coconut milk
• 5 medium shallots, peeled
• 4 clove garlic cloves, peeled
• 1.5 inch piece fresh ginger, peeled
• 1 inch piece fresh galangal, peeled
• ½ inch piece fresh turmeric, peeled
• 2 medium fresh red chilies
• 3 whole candlenuts or macadamia nuts
• 3 tablespoon vegetable oil
• 2 stalk lemongrass stalks, white part only
• 3 whole bay leaves
• 3 whole whole cloves
• 1 2-inch piece cinnamon stick
• 200 ml low-sodium vegetable broth
• 1 teaspoon kosher salt
• ½ teaspoon palm sugar or brown sugar
• 1 tablespoon fresh lime juice

Instructions

1. 1

   Roughly chop 5 medium shallots, peel and roughly chop 4 garlic cloves, peel and roughly chop a 1.5-inch piece of fresh ginger, peel and roughly chop a 1-inch piece of fresh galangal, peel and roughly chop a 0.5-inch piece of fresh turmeric, and remove the stem and seeds from 2 medium fresh red chilies. Add all to a blender along with 3 candlenuts (or macadamia nuts if you can't find candlenuts — they add body and thickness to the sauce). Add 2 tablespoons of water and blend until you have a smooth, fragrant paste — you may need to scrape down the sides with a spatula once or twice.

2. 2

   Trim the root and pale green top from 2 lemongrass stalks, keeping the white and light green parts. Bruise them gently by pressing with the side of a knife — this releases their aromatic oils. Set aside.

3. 3

   Drain 800 g of canned young jackfruit in brine or water in a fine-mesh strainer and gently shred it between your fingers into bite-sized pieces, about 1 to 2 inches long. Set aside.

4. 4

   Pour 3 tablespoons of vegetable oil into a large heavy-bottomed pot or 4-quart Dutch oven and set over medium heat. Let it warm for about 1 minute until shimmering.

5. 5

   Add the spice paste and fry gently, stirring constantly with a wooden spoon, for 5–7 minutes. The mixture will darken slightly and release a deep, fragrant aroma. You're looking for the oil to begin separating from the paste at the edges — this signals the raw spice flavor has softened.

6. 6

   Pour in 400 ml of full-fat coconut milk, stirring well to combine. Scrape the bottom of the pot to release any stuck spice paste. The mixture should smell immediately rich and aromatic.

7. 7

   Add the shredded jackfruit, 2 bruised lemongrass stalks, 3 bay leaves, 3 whole cloves, and 1 cinnamon stick (2-inch piece). Stir to coat everything evenly in the sauce.

8. 8

   Pour in 200 ml of low-sodium vegetable broth. Bring to a gentle simmer over medium heat, then reduce to medium-low so the curry bubbles gently and steadily — not aggressively. Cover partially with the lid (leave it slightly ajar so steam can escape) and cook for 25–30 minutes, stirring occasionally, until the jackfruit has softened and absorbed the flavors and the curry has darkened slightly.

9. 9

   Taste the curry. Add 1 teaspoon of kosher salt, 0.5 teaspoon of palm sugar or brown sugar (this balances heat and adds traditional depth), and 1 tablespoon of fresh lime juice. Stir well and taste again — the flavor should be rich, aromatic, and balanced between coconut, spice, salt, and brightness.

10. 10

    Fish out and discard the lemongrass stalks, bay leaves, cloves, and cinnamon stick using a slotted spoon or tongs. Pour the curry into a serving dish and let it rest for 3–4 minutes — this allows the flavors to settle and the curry to thicken slightly as it cools.

11. 11

    Spoon the gulai nangka into bowls or over steamed white rice. The jackfruit should be tender and infused with the coconut-spice sauce. Serve hot, with lime wedges on the side for extra brightness if desired.

Tools you’ll need

• blender
• fine-mesh strainer
• large heavy-bottomed pot or 4-quart Dutch oven
• wooden spoon
• slotted spoon or tongs
• serving dish

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