32min 4 ppl
Vegan Hung Lay with Jackfruit
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 7 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 10g
Carbs 22g
Fats 19g
About this dish
Young jackfruit, torn and simmered until it shreds like slow-cooked meat, standing in for pork in this fully plant-based version of Northern Thailand's curry powder, ginger and pickled garlic curry.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingerjulienned30 g
- Garlic clovessliced6
Tins & Jars
- Young green jackfruit in brinedrained and torn into chunks400 g
- Pickled garlicwith its brine50 g
- Tamarind Paste30 g
Dried Goods
- Palm sugar30 g
- Roasted peanuts50 g
Spices & Seasonings
- Curry Powder15 g
Oils & Condiments
- Vegetable Oil30 ml
- Dark soy sauce20 ml
- Light soy sauce20 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Drain and tear the jackfruit into bite-sized chunks.
Approx. 6 minutes
2
Julienne the ginger and slice the garlic.
Approx. 8 minutes
3
Heat the vegetable oil in a saucepan and fry the curry powder for 1 minute until fragrant.
Approx. 3 minutes
4
Add the jackfruit and fry for 4 minutes.
Approx. 5 minutes
5
Add enough water to just cover the jackfruit, along with the ginger, garlic, pickled garlic, tamarind paste, palm sugar and both soy sauces, and simmer for 20 minutes until the jackfruit is tender and shreds easily.
Approx. 20 minutes
6
Stir in the roasted peanuts and simmer for 5 minutes.
Approx. 5 minutes
7
Taste and adjust the seasoning before serving.
Approx. 3 minutes
