Jackfruit Yellow Curry (V)

  • 1 can (20 oz) Young Green Jackfruit in brine (Drained and Squeezed to remove excess brine)
  • 100 gram of Firm Tofu (cut into cube)
  • 2 Mini Red Peppers (sliced)
  • ⅓ cup Thai Basil leaf
  • 2 Tbsp Thai & True Yellow Curry Paste 
  • 1½ cup Coconut Milk
  • ½ cup Water
  • 1 tsp brown sugar
  • 1 tbsp soy sauce
  1. Add ½ cup of coconut milk in a medium high heat pot for a couple minutes.
  2. Add yellow curry paste, stir really well with coconut milk, then add the rest of coconut milk and bring it to boil.
  3. Add jackfruit and tofu. Add water if you prefer more soup. Mix and cover for 10-15 minutes. Season to taste and add Thai basil.
  4. Garnish with mini peppers and serve with cooked brown jasmine rice.