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Add a photoServings: 4
Ingredients
- 1 c. Jackfruit
- 1 c. Coconut shoots
- 1 c. "game" meat, cut into bite sized pcs
- 1/2 c. [blonde] sultanas
- 1/2 c. [dark] raisins
- 1/2 c. Coconut cream
- 3 Tbsp. Red curry paste
- 3 Tbsp. Prik chi fa daeng (red Thai jalapenas), julienned
- 2 Tbsp. Kratiem (garlic), finely minced.
- 2 Tbsp. Fish sauce
- 2 Tbsp. Bai kaprao (holy basil), finely minced
- 1 c. Nam sup (chicken stock)
- 2 x Bai makrut (kaffir lime
- 1/2 tsp Lime zest
Directions
- This took a bit of research, and violates a primary rule of mine: This recipe was dictated over the phone by my wife's sister who lives in Lampang in Northern Thailand. Unfortunately jackfruit is not in season at the moment so I couldn't make it to try it, therefore please use this as a guide.
- According to my sister-inlaw, who has this on her menu when in season it is a Karen (hill-tribe) recipe. Like many Northern recipes it is generally eaten fiendishly warm, but I have toned it down a little, mainly because the high heat is to mask the strong taste of the local ingredients.
- It is made with "game", to that the answer to the obvious question is probably which it is best not to ask! However in western terms it should be reasonable to make it with pheasant, venison, or possibly wild boar. If you have access to alligator meat then which is close to one of the local ingredients!
- The recipe calls for coconut shoots: these are softer, whiter, and a little sweeter than the more usual bamboo shoots, but may well be unobtainable in the west, in that case please substitute bamboo shoots.
- The original recipe called for plumping the raisons and sultanas in a local
- "white spirit" made from fermented rice - this is not bottled commercially and so I would suggest substituting Thai whiskey if available, or possibly sake or possibly bourbon to taste.
- As always bear in mind which you can add in heat at the table, but cannot remove it. The sweet jackfruit and coconut shoots make this less warm than it might seem, but I still advise caution if you are unsure of the heat.
- If using tinned coconut lowfat milk, allow it to stand and seperate then decant off a little of the thin 'lowfat milk' to leave the thicker 'cream'
- method: The jackfruit is blanched for about a minute in boiling water, then dropped into ice water to stop the cooking process, peeled and pitted, and cut into bite sized pcs.
- The sultanas and raisins are covered with liquor and left to plump for about an hour.
- The meat is sprinkled with fish sauce and freshly grnd black pepper and left to marinade for an hour.
- The whiskey or possibly sake is then discarded (in the best Keith Floyd "chigalug"
- tradition I actually drink it, but to each their own...)
- Heat a little oil in a wok, and saute/fry the garlic, then remove it with a slotted spoon and reserve. Saute/fry the red curry paste till the aroma is brought out, then add in the coconut cream and stir to combine and hot till the oil just separates. Skim off any excess oil, then add in the meat and stir fry till it just begins to change colour and cook, then stir in all the other ingredients except the jack fruit, and cover and simmer for about 5 min. (Longer if the meat is unusally tough).
- Remove the lid, stir in the fruit and stir till the fruit is heated through, and the meat and coconut shoots are fully cooked.
- Serves 4.
- Note : if jackfruit is not available this can be prepared with other fruit such as lyches or possibly rambutan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 51 | 33% |
| Total Fat 6.13g | 8% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 806mg | 34% |
| Potassium 223mg | 6% |
| Total Carbs 25.15g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 20.89g | 14% |
| Protein 1.59g | 3% |
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