Gulai Nangka Padang / Gulai Cubadak (Young Jackfruit Curry)
Servings: 4 servings
Young jackfruit braised in aromatic spices, herbs and coconut milk-based curry makes an excellent side dish you will truly enjoy.
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Equipment
Ingredients
- 500 gr young jackfruit
- 150 gr long beans/snake beans or use regular green beans
- 1 Tbsp dried shrimp soak in warm water
- 3 Tbsp cooking oil
- 4 cups water
- ½ cup thick coconut milk
Ingredients to grind:
- 10 shallots peeled
- 5 garlic peeled
- 12 cayenne chili pepper or use 2-3 Tbsp store-bought sambal oelek
- 1 inch fresh ginger
- 5 candlenuts toasted, or use macadamia nuts
Spices:
- 2 tsp galangal powder
- 1 Tbsp turmeric powder
- 1 medium cinnamon stick
- 2 tsp coriander powder
- 4 cardamom pods
- 4 cloves
Herbs:
- 5 dried bay leaves
- 5 kaffir lime leaves tear the edges to release flavor
- 2 stalks lemongrass
Seasonings:
- 1 cube beef bouillon
- 1 tsp salt or more as needed
- 1 tsp sugar
Instructions
If using canned young jackfruit:
- I use canned young jackfruit packed in water. Don't get the want pack in brine, as it will be salty. If you can only get one packed in brine, rinse to get rid of excess brine. Drain off the liquid and briefly rinse with clean water. Canned young jackfruit usually has been precooked and not hard anymore. I don't have to boil them separately. Set aside
If using fresh raw jackfruit:
- If you use fresh raw jackfruit, after cutting them into chunks, boil them over a medium heat in a large pot of water with about 4 bay leaves and 3 kaffir lime leaves. Cook until they are soft enough but not mushy yet, about 30 minutes or so over medium heat
- Cut the long beans into 2-3 inch pieces. Same thing if you are subbing with regular green beans
Cooking:
- Preheat a large heavy-bottom pot with 3 Tbsp of cooking oil. Add the ground ingredients and dried shrimp and saute for about 3 minutes until aromatic. Add the spices and herbs and saute for another minute. Add the young jack fruit pieces followed by water, spices, herbs, and seasonings. Bring to a simmer and then partially cover to let them cook for the next 15 minutes or so or until the jackfruit is fork-tender and you can easily shred with the fork
- 5 minutes before the end of cooking, add the green bean pieces and coconut milk and cook until they are soft. Do not hard boil the coconut milk or it will "break"
- Have a taste and adjust the seasoning to your taste. Turn off the heat. Serve warm as part of a multicourse meal
