Jackfruit Thai Curry

Author: recipes
Everyone will love this quick jackfruit curry dish.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Bowls, Main Course
Cuisine Thai


  • Rice Cooker
  • Large deep pan


  • 1 can jackfruit
  • 3 each baby potatoes
  • 1 cup jasmine rice
  • 2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 2 cloves garlic
  • 3 tbsp yellow curry paste
  • 1 tsp minced ginger
  • 1 can coconut milk
  • 1 each red bell pepper
  • 1 each green bell pepper
  • 2 tsp lime juice
  • 2 tsp agave nectar
  • 1 handful of cilantro
  • 1/4 cup cashews


  • Cook the rice and vegetable broth in a rice cooker.
  • While rice is cooking you can drain the jackfruit and cut out the core and keep the meaty pieces. Break apart and create a pulled meat texture.
  • Wash and quarter the baby potatoes.
  • Heat coconut oil in large, deep pan over medium-high heat.
  • Add the garlic, ginger, curry paste, minced garlic, potatoes and jackfruit to the pan and saute for 2 minutes stirring frequently. Add the coconut milk and bring to a boil.
  • Dice and add the red and green bell peppers to the pan. Add 2 tsp of agave and taste, add more if needed.
  • Reduce heat and simmer for 10 to 15 minutes until it has a soup like appearance and the potatoes are tender.
  • You can toast the cashews in a dry pan until golden brown.
  • chop up the handful of cilantro.
  • Serve over rice and top with cashews and fresh cilantro.

My Notes

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