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Name: Authentic Malaysian Kari Nangka (Young Jackfruit Curry)
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: *Main Ingredients:**; 500 g young jackfruit, cut into bite-sized chunks (canned is fine, drained); 400 ml coconut milk (1 standard can); 400 ml water or thin coconut milk; 2 sprigs curry leaves; 1 turmeric leaf (optional, torn into pieces); 2 tablespoons tamarind paste (asam jawa), mixed with 1/4 cup water; 2 tablespoons cooking oil; 1 teaspoon salt (or to taste); 1 teaspoon sugar (to balance flavors); *Spice Paste (Rempah):**; 6-8 dried red chilies, deseeded and soaked in hot water; 4 shallots, peeled; 3 cloves garlic, peeled; 1 inch ginger, peeled; 1 inch galangal (lengkuas), peeled; 1 inch turmeric root (kunyit hidup) or 1 teaspoon turmeric powder; 2 stalks lemongrass (white part only), thinly sliced; *Essential Spice:**; 3 tablespoons kerisik (toasted coconut paste)

Kari Nangka

🇲🇾 Malaysia

Peninsular Malaysia

A jackfruit curry with a rich and spiced coconut milk sauce.

Curry

Jackfruit

Spices

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Ingredients

Jackfruit

coconut milk

spices

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