This is NOT my recipe... I found it online and thought I would share.Enjoy!!

"Young Jackfruit Curry with Sour Vegetables" Young jackfruit has a sticky sap. In the local dialect, something sticky is called "tang," like a gecko's sticky feet. Eating jackfruit curry makes your bottom sticky—just kidding! When you cut young jackfruit, it releases sticky sap. The sour vegetable curry is my own creation. Besides the sourness from fermented pork, it includes lime juice and sometimes cherry tomatoes, creating a triple sour punch. Eat until your bottom puckers, haha.Jackfruit curry is traditionally eaten on April 16th, the Thai New Year, because "jackfruit" symbolizes support and prosperity, marking the year's start with a dish of good fortune. Whether you make jackfruit curry or salad, it's up to you, but most people make curry. In large families like mine, we survey who will make what to avoid duplicates and share the dishes. My aunt's house likes jackfruit curry with buffalo meat, while my uncle's house prefers pork ribs. If you're too lazy to cook, you can ask for a bowl from another house, or the host might distribute it, like a "pay it forward" gesture.Making jackfruit curry isn't hard; the challenge is the young jackfruit. If you pick one that's too ripe or unripe, it won't taste good. The curry can vary; some families fry the curry paste with oil, while others prefer a clear broth. Even chopping the jackfruit has its nuances, depending on personal preference.When cooking in large pots, cooks often debate whether to fry the paste or not, or how to chop the jackfruit. As someone who just eats, I say, "Whatever you decide, it's all delicious!"Thanks to the Chomdok family and P'Tiw (again) for helping create this jackfruit curry image.

#goldenapron#week 18#post 18

There are many types of curry for all tastes - mild, spicy, very spicy, and impossibly spicy. Thai curry, korma curry, Japanese curry, tandoori.... The properties of curry depend on the blend and the proportions of the different spices in each one.During my first year at university, I lived in a house with a Hindu woman who taught me how to make curry in various ways. Madras curry is the one my family likes the most. Its properties make it pair very well with tomato, coconut milk, and yogurt. I made this version yesterday - it's an easy and quick curry with sensational flavor and textures.

simply elegant. full of flavour and will last for up to 3 days in the fridge.

Flavorful curry chicken served over sticky rice.This is a very mild version. To add more spice add one scotch bonnet pepper (whole) to your sauce as it cooks.

Hubby fancied a curry but didt want to spend hours getting one ready, this worked so well and the depth of flavour was excellent for one made under 30 mins.

I love trying new things. There is a thousand ways to make this, this is what works for me. I did this w/o ginger because it is a little strong for me.

I do like the tradition of fish on Fridays, but also the idea of Friday night curries, so today I mixed the two, got some lovely fresh white fish and fresh prawns on the way home and cooked a Goan style fish curry with coconut milk. Simple, quick and delicious. Serve with basmati rice.

I think we will probably tweak it more but it’s nice to have a curry recipe on hand for when there is extra turkey. Found this online but we decided to deviate a little from the original recipe.

I'm practicing Northern Thai cooking and miss the flavors. However, the person eating is allergic to shrimp paste, fermented soybeans, and fermented fish, so I had to adjust the recipe. I pre-cooked the pork and jackfruit until tender, blended the curry paste, and simmered them together. I added small sour eggplants for a tangy taste and included prickly ash in the curry paste because I love it so much. 😆

Need to make something easy, relatively quick, and good, with things i had on hand. This turned out really good. It was not spicy, next time I'll add some heat also, but if you have someone who is capsaicin challenged, do it like this. The object was to have a thick sauce to sort of glaze the chicken, not so much a soup or gravy.