Gulai Nangka / Gulai Cubadak (Pressure Cooker Young Jackfruit Curry)

Gulai Nangka / Gulai Cubadak (Pressure Cooker Young Jackfruit Curry)

Course: Entree, Side Dish
Cuisine: Indonesian
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 5 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Marvellina
Learn how to make the best Indonesian-style young jackfruit curry (gulai nangka) in your pressure cooker (or stove top). This will become your favorite dish.
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Ingredients

  • 500 gr young jackfruit
  • 250 gr long beans/snake beans or use regular green beans
  • 200 gr canned red beans
  • 3 Tbsp cooking oil
  • 4 cups water
  • 2 cups coconut milk

Ingredients to grind:

  • 8 shallots peeled
  • 5 garlic peeled
  • 5 Thai chili more if you want it spicier
  • 10 cayenne chili pepper
  • 3 Fresno chili pepper
  • 1 inch fresh ginger

Spices:

Seasonings:

Instructions

Prepare the jackfruit, long beans, and red beans:

  • I use canned jackfruit packed in water. Don't get the want pack in brine, as it will be salty. Drain off the liquid and briefly rinse with clean water. Set aside
  • Cut the long beans into 2-3 inch pieces. Same thing if you are subbing with regular green beans
  • Drain off liquid from canned red beans. Rinse the red beans with clean water. Set aside

Cooking with instant pot:

  • Press saute on your instant pot. Add 3 Tbsp of oil to inner pot. When it says hot, add the ground ingredients, spices, and herbs. Saute for about 5 minutes. The spices will turn darker in color, that's normal, just don't let them burn
  • Add in jackfruit, long bean pieces, and red beans. Stir to mix everything. Pour in the water. Add better-than-bouillon (or chicken bouillon). Stir again to mix. Cover the lid. Turn the steam release valve to seal. Press "pressure cooker", "high pressure" and set the timer to 15 minutes
  • When the timer is up, wait 5 minutes and then release pressure. Stir in coconut milk and seasoning. Stir to mix everything. The residual heat will heat up the coconut milk. Have a taste and add more salt and/or sugar to your taste

Cooking on stove-top:

  • Preheat a large heavy-bottom pot with 3 Tbsp of cooking oil. Add the ground ingredients, spices, and herbs. Saute for about 5 minutes. The spices will turn darker in color, that's normal, just don't let them burn
  • Add in jackfruit, long bean pieces, and red beans. Stir to mix everything. Pour in the water. Add better-than-bouillon (or chicken bouillon). Stir again to mix. Bring to a boil and then lower the heat to let it gently simmer until the jackfruit is really tender, it can easily break apart when you pierce with a fork, about 30 minutes
  • When jackfruit is tender, stir in coconut milk and seasoning. Turn off the heat. Have a taste and add more salt and/or sugar to your taste