"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.

For this dish, I combined two types of curry paste because I love Southern yellow curry paste, but my dad prefers red curry paste. So I mixed both to find a happy medium!

The photo was taken by my partner 🤣 I made it myself for the first time, just experimenting. I like a lot of curry sauce, so I made it extra saucy.

Curry is a blend of spices, and every cook has their own style. The key is to mix the spices so that the flavors are balanced and no single spice overpowers the others.

Today I will show you How to make Thai streamed seafood curry in coconut or in Thai we call them "Haw Mok Thalay " in this VDO I will show you the recipe to make Homemade curry paste and the seafood cooked in curry paste serve in young coconut creates a delicious curry🟡Full Recipe Here : youtu.be/cW_MBAcBOLc

This is a Massaman curry adapted by using cashews instead of peanuts, making it richer and more nutritious.

I set a goal to make it myself. I wanted to eat both pork balls and rich green curry with tender Thai eggplants, so I combined them to feel like a green curry with fish balls but without the fishy taste. 🐷💚

Used store-bought panaeng curry paste from a big supermarket—it's convenient and delicious.

Used leftover ingredients to make this simple dorm-style dish.

I had some leftover satay pork dipping sauce, so I mixed it into a broth and added pasta noodles. The result was a delicious curry noodle soup. I didn't feel like cooking meat, so I used tofu, shiitake mushrooms, and whatever beans I had on hand. The broth is made from onions and shiitake mushrooms—it's really tasty.