Coconut jackfruit Thai curry

Coconut jackfruit Thai curry served with blackbean spaghetti 


Have you ever tried jackfruit? It’s simply delicious and so easy to cook with. It’s also packed full of natural flavour and is so versatile. This was a spot of experimental cooking using majority non-perishable ingredients in my pantry cupboard 👩🏻‍🍳 this actually turned out so delicious so I’ve popped the recipe below if you fancy giving it a go!


Serves 2/3 depending on your portion size;

Tinned jackfruit (I used coconut merchant)

Frozen mixed peppers 

500ml Tinned Coconut milk

30g Desiccated coconut

2TBSP Lime juice

Clove Garlic

1/2 TBSP Ginger

1 Onion

1 TBSP Peanut butter

1 TBSP Tamari or soy sauce

2 TBSP Panang curry paste 

Sesame seeds

Chilli flakes to taste


1.sautee your onions in coconut oil with the garlic and ginger then add the jackfruit, coconut, lime juice, PB, soy, curry paste and chilli to taste

2.once sautéed add the coconut milk and reduce the heat to allow it to simmer and reduce for 15 mins 

3.serve with noodles or rice and season with sesame seeds & chilli flakes



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