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