Jackfruit and Mushroom Balinese Curry (Printable)
Fragrant plant-based curry with tender jackfruit and mushrooms in spicy Balinese coconut sauce.
# What You'll Need:
→ Produce
01 - 1 can (14 oz) young green jackfruit in brine, drained and rinsed
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, peeled and grated
06 - 2 red chilies, seeded and chopped
07 - 2 stalks lemongrass, tough outer layers removed, inner stalk finely sliced
08 - 4 kaffir lime leaves, torn
09 - 1 large tomato, chopped
10 - 1 small carrot, sliced
11 - 1 small zucchini, sliced
→ Spices & Seasonings
12 - 1½ tsp ground coriander
13 - 1 tsp ground cumin
14 - ½ tsp ground turmeric
15 - ½ tsp ground white pepper
16 - 1 tsp sea salt
17 - ½ tsp coconut sugar or brown sugar
→ Liquids
18 - 1¾ cups coconut milk, full-fat recommended
19 - ¾ cup vegetable stock
→ Oils & Condiments
20 - 2 tbsp coconut oil or neutral vegetable oil
21 - 1 tbsp soy sauce or tamari
→ Garnishes
22 - Fresh coriander leaves
23 - Lime wedges
24 - Sliced red chili
# How-To Steps:
01 - Rinse and pat dry the jackfruit, then use your hands or forks to pull it into bite-sized pieces, removing any tough core.
02 - Heat the coconut oil in a large pot or deep skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent.
03 - Stir in garlic, ginger, chilies, and lemongrass. Cook for 2 minutes until fragrant.
04 - Add ground coriander, cumin, turmeric, and white pepper. Stir 1 minute to toast the spices.
05 - Add mushrooms and jackfruit. Cook for 3–4 minutes, stirring occasionally.
06 - Add chopped tomato, carrot, zucchini, kaffir lime leaves, salt, and coconut sugar. Mix well.
07 - Pour in coconut milk, vegetable stock, and soy sauce. Stir to combine.
08 - Bring to a gentle simmer. Cover and cook for 25–30 minutes, stirring occasionally, until vegetables are tender and jackfruit is infused with flavor.
09 - Adjust seasoning to taste. Remove lemongrass stalks and kaffir lime leaves before serving.
10 - Serve hot, garnished with fresh coriander, lime wedges, and sliced red chili. Accompany with steamed rice.
# Expert Tips:
01 -
- The jackfruit becomes remarkably tender and meaty, absorbing all those gorgeous Balinese spices
- One pot, minimal fuss, and your kitchen will smell like a Southeast Asian street market
- This keeps beautifully for days and actually tastes better after the flavors have had time to mingle
02 -
- Ripe jackfruit is sweet and meant for desserts, always buy young green jackfruit in brine for savory dishes
- Fish out those lemongrass stalks and lime leaves before serving unless you want someone to have an unpleasant chewy surprise
- Letting the curry rest off the heat for ten minutes before serving allows the sauce to thicken and the flavors to really settle in
03 -
- If you can find Balinese spice paste called base genep, stir in a tablespoon for an authentic flavor boost
- Make a double batch and freeze portions for those nights when cooking feels like too much effort