Jackfruit and Mushroom Balinese Curry (Printable Version)

Tender jackfruit and mushrooms in a fragrant Balinese coconut curry with aromatic spices, perfect served over steamed rice.

# What You Need:

→ Produce

01 - 1 can (14 oz) young green jackfruit in brine, drained and rinsed
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, peeled and grated
06 - 2 red chilies, seeded and chopped
07 - 2 stalks lemongrass, tough outer layers removed, inner stalk finely sliced
08 - 4 kaffir lime leaves, torn
09 - 1 large tomato, chopped
10 - 1 small carrot, sliced
11 - 1 small zucchini, sliced

→ Spices & Seasonings

12 - 1½ tsp ground coriander
13 - 1 tsp ground cumin
14 - ½ tsp ground turmeric
15 - ½ tsp ground white pepper
16 - 1 tsp sea salt
17 - ½ tsp coconut sugar or brown sugar

→ Liquids

18 - 1⅔ cups coconut milk, full-fat recommended
19 - ¾ cup vegetable stock

→ Oils & Condiments

20 - 2 tbsp coconut oil or neutral vegetable oil
21 - 1 tbsp soy sauce or tamari

→ Garnishes

22 - Fresh coriander leaves
23 - Lime wedges
24 - Sliced red chili

# How To Make It:

01 - Rinse and pat dry the jackfruit. Use your hands or forks to shred it into bite-sized pieces, removing any tough core sections.
02 - Heat coconut oil in a large pot or deep skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent and softened.
03 - Stir in garlic, grated ginger, chopped chilies, and sliced lemongrass. Cook for 2 minutes until fragrant, stirring constantly to prevent burning.
04 - Add ground coriander, cumin, turmeric, and white pepper. Stir continuously for 1 minute to toast the spices and release their essential oils.
05 - Add sliced mushrooms and shredded jackfruit to the pot. Cook for 3-4 minutes, stirring occasionally, until mushrooms begin to release their moisture.
06 - Add chopped tomato, sliced carrot, zucchini, torn kaffir lime leaves, salt, and coconut sugar. Mix thoroughly to distribute ingredients evenly.
07 - Pour in coconut milk, vegetable stock, and soy sauce. Stir well to combine all ingredients and create a uniform sauce base.
08 - Bring to a gentle simmer, then cover and cook for 25-30 minutes. Stir occasionally to prevent sticking. Cook until vegetables are tender and jackfruit has absorbed the flavors.
09 - Taste and adjust seasoning as needed. Remove lemongrass stalks and kaffir lime leaves before serving. Serve hot over steamed rice, garnished with fresh coriander, lime wedges, and sliced red chili.

# Expert Suggestions:

01 -
  • The jackfruit becomes incredibly tender, almost like pulled pork, but with this subtle sweetness that balances the spicy coconut sauce perfectly
  • One pot, minimal cleanup, and your kitchen will smell like you've been cooking all day even though it comes together in under an hour
02 -
  • Don't skip the step of removing the tough outer layers from the lemongrass, or you'll end up with fibrous, unpleasant bits in your curry
  • Letting the curry sit for 10 minutes after cooking actually improves the flavor, as the jackfruit keeps absorbing the sauce
03 -
  • If you can find fresh kaffir lime leaves, keep them in the freezer, they last for months and add such authentic flavor
  • Use the back of your spoon to press the jackfruit against the pot while cooking, it helps it break down and absorb more sauce

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