Jackfruit and Mushroom Balinese Curry

The first time I worked with jackfruit, I stared at the can in my kitchen, completely unsure if I was about to ruin dinner or discover something magical. It had been a rainy Tuesday, and I was craving something that felt tropical and warming, like the Bali trip I kept dreaming about but couldn't afford to take again. My roommate wandered in, sniffing the air, and asked what smelled so incredible before I'd even added the coconut milk.

I made this for my sister's birthday dinner last winter, and she's still talking about it. She's not even vegetarian, but she went back for thirds and asked if I could teach her how to make it. There's something about the way the lemongrass perfume fills the whole house that makes people feel like they're somewhere special.

Ingredients

• Young green jackfruit: This is the star that soaks up all those gorgeous spices, and rinsing it well removes any tinny taste from the can
• Cremini mushrooms: They add a meaty texture and earthy flavor that complements the jackfruit beautifully
• Coconut milk: Full-fat creates that luxurious, restaurant-quality sauce you want to spoon over everything
• Lemongrass and kaffir lime leaves: These are the aromatic duo that makes this distinctly Balinese and worth seeking out
• Fresh chilies: Adjust to your heat preference, but they bring that authentic warmth that cuts through the rich coconut

Instructions

Prep your jackfruit properly:

Drain and rinse the canned jackfruit thoroughly, then use your hands to shred it into chunks, removing any hard cores you find

Build your flavor foundation:

Heat coconut oil in a large pot over medium heat, sauté the onion until it turns translucent and soft, about 4 minutes

Add the aromatics:

Stir in garlic, ginger, chilies, and sliced lemongrass, cooking until the scent wafts up and makes your stomach growl

Toast your spices:

Sprinkle in the coriander, cumin, turmeric, and white pepper, stirring constantly for one minute until they're fragrant but not burned

Add the hearty elements:

Toss in the mushrooms and shredded jackfruit, letting them cook for a few minutes to start absorbing all those spices

Bring in the vegetables:

Add the tomato, carrot, zucchini, kaffir lime leaves, salt, and coconut sugar, stirring everything together

Create the sauce:

Pour in the coconut milk, vegetable stock, and soy sauce, stirring to combine into this gorgeous, fragrant curry base

Let it simmer:

Bring to a gentle bubble, then cover and cook for 25 to 30 minutes until the jackfruit is tender and the vegetables are perfectly soft

Finish and serve:

Fish out the lemongrass stalks and kaffir lime leaves, taste and adjust the seasoning, then serve hot with fresh coriander and lime wedges

Save

This curry has become my go-to for dinner parties because it looks impressive but is secretly so forgiving. Last month, I accidentally added too much chili, and my friends still fought over the leftovers, calling it the best mistake I'd ever made.

Making It Your Own

Once you're comfortable with the base recipe, you can add cubed potatoes or sweet potatoes for extra heartiness. I've also thrown in bell peppers and spinach when I needed to use up vegetables from the fridge, and it never fails.

The Rice Situation

Steamed jasmine rice is traditional and perfect, but I've served this over quinoa, brown rice, and even coconut rice for an extra indulgent dinner. The sauce is rich enough that you want something neutral to soak it all up.

Leftover Magic

This curry actually tastes better the next day, so don't hesitate to double the batch. The flavors deepen and meld together in the fridge overnight, making leftover lunch something to genuinely look forward to.

• Store in an airtight container for up to four days
• Freeze portions for those nights when cooking feels impossible
• Reheat gently with a splash of water or extra coconut milk to loosen the sauce

Save

There's something deeply satisfying about a plant-based curry that feels this indulgent and comforting. I hope this finds its way into your regular rotation like it has in mine.

Recipe Questions & Answers

→ What does jackfruit taste like in this curry?

Young green jackfruit has a mild, neutral flavor that absorbs the aromatic spices and coconut sauce beautifully. Its texture becomes tender and slightly fibrous when cooked, mimicking pulled meat while remaining light and satisfying.

→ Can I make this curry less spicy?

Absolutely. Reduce the number of red chilies or omit them entirely for a milder version. You can also remove the seeds from the chilies before adding them, as most of the heat concentrates there.

→ What can I substitute for jackfruit?

Firm tofu cubes, tempeh, or even young green bananas work well as alternatives. Each absorbs the spiced coconut sauce differently but still delivers delicious results. Tofu will be silkier, while tempeh adds a nutty depth.

→ How long does this curry keep in the refrigerator?

The flavors develop beautifully over time. Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.

→ Can I freeze this Balinese curry?

Yes, freeze for up to 3 months in freezer-safe containers. The coconut milk may separate slightly upon thawing, but whisking while reheating will restore the creamy consistency. Thaw overnight in the refrigerator before warming.

→ What sides pair well with this curry?

Steamed jasmine rice is traditional, but brown rice, quinoa, or roti bread also work wonderfully. A crisp cucumber salad with lime dressing provides a refreshing contrast to the rich, spiced sauce.