Padang-Style Young Jackfruit Curry

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A hallmark of West Sumatran cooking, this rich curry transforms mild, meaty young jackfruit into a satisfying dish that absorbs the bright heat of chilies, the warmth of turmeric and galangal, and the silkiness of coconut milk. It is traditionally served as a centerpiece with steamed rice, sambal, and crisp krupuk on the side.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 28 gFat
• 21 gSaturated Fat
• 24 gCarbs
• 5 gFiber
• 7 gSugar
• 5 gProtein
• 610 mgSodium
• 560 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste (bumbu)

• 8 dried red chilies, stems removed and soaked in warm water for 10 minutes
• 6 medium shallots, roughly chopped
• 4 garlic cloves
• 1 1/2 tbsp fresh ginger, peeled and sliced
• 1 tbsp fresh galangal, peeled and sliced
• 1 tbsp fresh turmeric root (or 1 1/2 tsp ground turmeric)
• 1 tsp coriander seeds, dry-toasted
• 1 tsp cumin seeds, dry-toasted

For the curry

• 2 tbsp vegetable oil
• 1 stalk lemongrass, white part only, bruised and tied
• 4 kaffir lime leaves, torn
• 2 salam (Indonesian bay) leaves
• 1 can (400 ml) full-fat coconut milk, unshaken
• 1 can (about 565 g) young green jackfruit in brine, drained and rinsed
• 1 cup water
• 1 tsp tamarind paste dissolved in 2 tbsp warm water
• 1 tsp fine sea salt, plus more to taste
• 1 tsp palm sugar (or brown sugar)

For serving

• Steamed jasmine rice
• Crispy fried shallots
• Fresh cilantro leaves
• Lime wedges

Directions

1. Drain the soaked chilies and combine them with the shallots, garlic, ginger, galangal, turmeric, coriander, and cumin in a blender or food processor. Add 3 tablespoons of water and blend to a smooth, thick paste, scraping down the sides as needed.
2. Heat the vegetable oil in a heavy pot or Dutch oven over medium heat. Add the lemongrass, kaffir lime leaves, and salam leaves and stir for 30 seconds until fragrant. Add the spice paste and cook, stirring frequently, for 6 to 8 minutes until the paste darkens to a deep brick red and the oil begins to separate at the edges.
3. Pour in the thick coconut cream scooped from the top of the can. Stir well into the paste and simmer gently for 3 minutes to cook out the raw coconut flavor, then add the remaining coconut milk and the water.
4. Add the drained jackfruit pieces, pressing them down so they are mostly submerged. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 18 to 20 minutes, stirring occasionally, until the jackfruit is very tender and the sauce has thickened enough to coat the back of a spoon.
5. Stir in the dissolved tamarind, palm sugar, and salt. Taste and adjust the seasoning, adding more salt or tamarind for a brighter finish or a touch more palm sugar for balance.
6. Continue to simmer for another 3 to 5 minutes until the sauce is glossy and richly colored. Remove the lemongrass stalk and salam leaves before serving.
7. Spoon the curry over steamed jasmine rice and top with crispy shallots and fresh cilantro. Serve with sambal and lime wedges on the side so each diner can adjust the heat and acidity to taste.
8. For best flavor, let the curry rest off the heat for 10 minutes before serving; the jackfruit will soak up even more of the spiced coconut sauce.

Cook’s Notes

• Use young green jackfruit packed in brine (or frozen), not ripe sweet jackfruit, which is sugary and soft and will not hold its shape in the curry.
• Padang cuisine is known for bold heat; for a milder curry, remove the seeds from the soaked chilies and reduce the quantity to 4 or 5.
• For a heartier meal, add 200 g of cubed firm tofu or tempeh during the last 10 minutes of simmering so it absorbs the sauce without breaking apart.
• The curry tastes even better the next day once the spices have fully melded, so consider making it a day ahead and gently reheating before serving.
• If you cannot find salam leaves, substitute with 2 fresh or dried bay leaves, though the flavor will be slightly different and less aromatic.

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