Young Jackfruit Curry

Name: Young Jackfruit Curry
Total time: 3600 s
Yield: 5 servings
Cuisine: American
Ingredients: 15 dried chilies; 8 cloves garlic; 7-8 shallots; 1 tablespoon fermented fish sauce; 1 tablespoon shrimp paste; 1-2 slices galangal; 1 pinch sea salt; 1 tablespoon lard (for frying curry paste); 500 grams cooked young jackfruit (pre-cooked from the market); 400 grams pork ribs; 5 cherry tomatoes; 1/2 cup acacia leaves; 1/2 cup roughly chopped betel leaves

Kasama #RunawayHubbyKitchen @cook_4971800

Young Jackfruit Curry

Kasama #RunawayHubbyKitchen @cook_4971800

Saved

Ingredients

60 minutes

5 servings

15dried chilies
8 clovesgarlic
7-8shallots
1 tablespoonfermented fish sauce
1 tablespoonshrimp paste
1-2 slicesgalangal
1 pinchsea salt
1 tablespoonlard (for frying curry paste)
500 gramscooked young jackfruit (pre-cooked from the market)
400 gramspork ribs
5cherry tomatoes
1/2 cupacacia leaves
1/2 cuproughly chopped betel leaves

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Steps

60 minutes

1

Bring a pot of water to a boil and add the pork ribs. Cook until the pork is tender.
2

Pound the curry paste ingredients: start with the dried chilies, salt, galangal, garlic, and shallots until smooth. Then add the shrimp paste and fermented fish sauce. Set aside.
3

In a pan, fry the curry paste with a little lard over low heat until fragrant. Add 2-3 ladles of broth to the pan, mix, and then pour it back into the pot.
4

Add the chopped jackfruit and cherry tomatoes. Once the curry boils again, taste and adjust the seasoning as needed. When satisfied, add the acacia leaves and betel leaves, stir well, and turn off the heat.
5

Serve and call everyone to enjoy the meal.