Jackfruit and Mushroom Balinese Curry (Printable)
Tender jackfruit and mushrooms simmered in spicy aromatic Balinese coconut sauce with lemongrass and kaffir lime leaves.
# What You’ll Need:
→ Produce
01 - 1 can (14 oz) young green jackfruit in brine, drained and rinsed
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, peeled and grated
06 - 2 red chilies, seeded and chopped
07 - 2 stalks lemongrass, tough outer layers removed, inner stalk finely sliced
08 - 4 kaffir lime leaves, torn
09 - 1 large tomato, chopped
10 - 1 small carrot, sliced
11 - 1 small zucchini, sliced
→ Spices & Seasonings
12 - 1½ tsp ground coriander
13 - 1 tsp ground cumin
14 - ½ tsp ground turmeric
15 - ½ tsp ground white pepper
16 - 1 tsp sea salt
17 - ½ tsp coconut sugar or brown sugar
→ Liquids
18 - 1¾ cups coconut milk, full-fat recommended
19 - ¾ cup vegetable stock
→ Oils & Condiments
20 - 2 tbsp coconut oil or neutral vegetable oil
21 - 1 tbsp soy sauce or tamari
→ Garnishes
22 - Fresh coriander leaves
23 - Lime wedges
24 - Sliced red chili
# How to Prepare:
01 - Rinse and pat dry the jackfruit, then use your hands or forks to shred it into bite-sized pieces, removing any tough core sections.
02 - Heat coconut oil in a large pot or deep skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent and softened.
03 - Add garlic, ginger, chilies, and sliced lemongrass. Stir constantly for 2 minutes until fragrant, being careful not to burn the garlic.
04 - Sprinkle in ground coriander, cumin, turmeric, and white pepper. Stir continuously for 1 minute to toast the spices and release their essential oils.
05 - Add mushrooms and shredded jackfruit to the pot. Cook for 3-4 minutes, stirring occasionally, until mushrooms begin to release their moisture.
06 - Add chopped tomato, sliced carrot, zucchini, torn kaffir lime leaves, salt, and coconut sugar. Mix thoroughly to distribute all ingredients evenly.
07 - Pour in coconut milk, vegetable stock, and soy sauce. Stir well to combine all elements and dissolve the spices into the liquid base.
08 - Bring to a gentle simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until vegetables are tender and jackfruit absorbs the flavors.
09 - Taste and adjust seasoning with additional salt or pepper if needed. Remove and discard lemongrass stalks and kaffir lime leaves before serving.
10 - Serve hot over steamed rice, garnished generously with fresh coriander leaves, lime wedges, and additional sliced red chili.
# Expert Advice:
01 -
- The jackfruit becomes impossibly tender, almost like pulled pork, but soaks up every layer of the aromatic coconut sauce
- One pot, minimal cleanup, and your kitchen will smell better than any restaurant Ive visited
- Perfect for meal prep, the flavors actually deepen and improve after a day or two in the refrigerator
02 -
- The jackfruit needs time to really break down and absorb flavor, so do not rush that simmering step
- Removing lemongrass stalks before serving prevents any tough, stringy bites that can ruin the experience
- Full-fat coconut milk makes all the difference in texture, light versions simply do not achieve that luxurious mouthfeel
03 -
- Tear kaffir lime leaves with your fingers instead of chopping them to release maximum fragrance
- Let the curry rest for five minutes off heat before serving, the flavors settle beautifully