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Jackfrucht-Thai-Curry
August 11, 2021 1 min lesen.
Jackfruit Thai Curry
Rated 5.0 stars by 1 users
Servings
2-4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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1 tsp coconut oil
100 grams Portobello mushrooms (or champignons), cut into thin strips
1 small onion, thinly sliced
2 medium carrots, cut into matchsticks
2 cloves garlic, thinly sliced
Large piece of ginger, thinly sliced
1 tsp fresh turmeric, grated
1 tsp sea salt
½ tsp black pepper
½ tsp cayenne pepper (to taste)
400ml full-fat coconut milk
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400 grams jackfruit, drained, rinsed, and broken into smaller pieces
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½ tsp coconut sugar
Juice of a lime (2-3 tablespoons)
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100 grams Planet Plant-Based edamame fettuccine or other long pasta
30 grams baby greens
Cilantro or parsley to top, optional
Directions
Das Kokosöl bei mittlerer Hitze in einem Topf erhitzen. Fügen Sie die Pilze hinzu und braten Sie sie an, kochen Sie eine Seite und wenden Sie sie an, um die andere für ein paar Minuten oder bis sie goldbraun sind, zu kochen. Reduzieren Sie den Kopf auf mittel und fügen Sie die Zwiebel hinzu und kochen Sie eine weitere Minute, um sie weicher zu machen.
Add the carrots and cook for another 2-3 minutes, then add the garlic and ginger. Cook for another minute, then add the turmeric, salt, black pepper, and cayenne pepper, and stir to coat the vegetables.
Add the coconut milk. Cover and bring to a low boil, then reduce the heat to low and add the jackfruit. Simmer for about 20 minutes, or until the carrots are softened. While the curry is simmering, cook the pasta.
Add the coconut sugar and lime juice to the curry, taste, and season if needed. Serve with the curry broth over the pasta and topped with the baby greens and a handful of herbs.
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