Red Thai Jackfruit Curry

1/4 C. Vegetable Stock (or coconut milk) 1/2 Red Onion 2 Cloves Garlic 2 tsp. Red Curry Paste 2 tbsp. Brown Sugar 1 tsp. Curry Powder 1 tsp. Ginger, finely chopped or grated 1/4 tsp. Chinese Five Spice 1/4 tsp. Cinnamon 1 C. Jackfruit (or pineapple) 1 C. Edamame, shelled 1/2 C. Carrots, thinly spiced 1/2 C. Broccoli 1/2 C. Cauliflower 1/4 tsp. Red Pepper Flake 1/4 C. Cashews Sea Salt & Fresh Ground Black Pepper

Remember that cooking relies much on preference and sense (often on improvisation, too) and many prefer their curry to taste a particular way. If you don't have some of these ingredients, there are always substitutions. Any curry paste can be used other than red. I typically prefer yellow, but I had red on hand and it tends to be a little sweeter, pairing well with fruit. Chinese five spice may be hard to find. It is composed of star anise (bajiao, 八角), cloves (dingxiang, 丁香), Chinese cinnamon (rougui, 肉桂), Sichuan pepper (huajiao, 花椒), and fennel seeds. It is optional and I use it as my mystery spice, much like I use cinnamon and clove in many of my dishes. The best philosophy is to cook to your senses. Add a dash here, take a taste there; make it up as you go.

Use a small amount of vegetable stock to sauté red onion and garlic on medium heat until tender. Add the rest of the vegetable stock (or coconut milk) along with red curry paste, ginger, brown sugar, curry powder, Chinese five spice, and cinnamon. Fold in jackfruit, edamame, carrots, broccoli, and cauliflower. Cover and cook on medium-low heat until veggies are tender. Incorporate red pepper flake and cashews and cook covered on low for 5 more minutes before serving. Season with sea salt and freshly ground black pepper to taste.




Inside and outside of jackfruit