Jackfruit Curry

Jackfruit Curry

Jackfruit Curry

A taste of Southeast Asia.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Southeast Asian
Servings 4
Calories 489 kcal


  • 1 cup Jasmine rice uncooked
  • 1 yellow onion chopped
  • 4 tbsp. red Thai curry paste
  • 1 sweet potato peeled and chopped into bite-size chunks
  • 1 cup chickpeas drained and rinsed
  • 1 1⁄2 cup coconut milk canned
  • 1 cup canned jackfruit chopped
  • handful cilantro chopped
  • 1 lime to garnish


  • Cook rice according to instructions on the packaging.
  • Heat oil in a large skillet over medium-high heat.
  • Add the onion in, frequently stirring for about 5-6 minutes until fragrant.
  • Add the curry paste, stir and cook for another minute.
  • Add in the sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
  • Allow the sauce to heat up until simmering.
  • Let it continue to simmer for about 10-15 minutes, or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry), you can add water to the pan, 1⁄4 cup (60ml) at a time, up to 1⁄2 cup (120ml).
  • Lastly, add the jackfruit and cook for another 2-3 minutes until heated through.
  • Taste and season with salt and pepper, if needed.
  • Serve curry over rice with cilantro and a squeeze of lime.


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