Name: Gulai nangka (jackfruit curry)
Total time: 1 h
Ingredients: 100ml of rapeseed oil; 480g of tinned young green jackfruit; 280g of water; 4g of gula melaka, or another type of palm sugar; 1 slice of asam gelugur, or 1 tsp tamarind concentrate, or to taste (preferably a Vietnamese or Thai brand); salt; 6 makrut lime leaves; 145g of white cabbage, cut into big chunks; 40g of green beans, trimmed and halved; 280g of coconut milk, preferably Aroy-D; 20g of Thai soybean paste, or white miso; 65g of shallots; 10g of garlic cloves; 15g of ginger; 5g of red bird's eye chilli; 1/2 tsp ground turmeric; 1/2 tbsp of ground cumin; 1/2 tsp ground fennel seeds; 1/2 tbsp of ground coriander

Gulai nangka (jackfruit curry)

by Abby Lee

Ingredients

Oils & Vinegars

100ml of rapeseed oil

Speciality Ingredients

480g of tinned young green jackfruit

Beverages

280g of water

4g of gula melaka, or another type of palm sugar
1 slice of asam gelugur, or 1 tsp tamarind concentrate, or to taste (preferably a Vietnamese or Thai brand)
20g of Thai soybean paste, or white miso

Store Cupboard

salt
280g of coconut milk, preferably Aroy-D
1/2 tsp ground fennel seeds

Fruit & Vegetables

145g of white cabbage, cut into big chunks
40g of green beans, trimmed and halved
65g of shallots
10g of garlic cloves

Salad & Fresh Herbs

5g of red bird's eye chilli