Jackfruit Curry Laksa: A Taste of Malaysia in Every Bowl!

Jackfruit curry laksa is a flavorful and aromatic Malaysian-inspired dish that combines the richness of curry with the unique texture of jackfruit. This recipe serves 4 and is perfect for a satisfying meal.

Ingredients:

For Laksa Paste:

1. 4 shallots, peeled
2. 4 cloves garlic, peeled
3. 2-inch piece ginger, peeled
4. 2 lemongrass stalks, white parts only, chopped
5. 2 red chilies, deseeded (adjust for spice level)
6. 1 tablespoon ground coriander
7. 1 tablespoon ground turmeric
8. 1 teaspoon ground cumin
9. 1 teaspoon shrimp paste (or use miso for vegetarian/vegan option)
10. 1 tablespoon vegetable oil

For Curry Laksa:

1. 1 tablespoon vegetable oil
2. 1 can (400g) young green jackfruit, drained and shredded
3. 400ml coconut milk
4. 500ml vegetable or chicken broth
5. 200g rice noodles, cooked according to package instructions
6. 200g tofu, cubed and fried (optional)
7. 1 tablespoon soy sauce (or tamari for gluten-free)
8. 1 tablespoon brown sugar
9. Salt, to taste
10. Fresh cilantro leaves, for garnish
11. Lime wedges, for serving

Instructions:

1. Prepare Laksa Paste:
a. In a food processor or blender, combine shallots, garlic, ginger, lemongrass, red chilies, ground coriander, turmeric, cumin, and shrimp paste.
b. Process until a smooth paste forms, adding a tablespoon of oil if needed to help blend.

2. Cook Jackfruit:
a. Heat 1 tablespoon of oil in a large pot over medium heat.
b. Add the laksa paste and cook, stirring frequently, for 5-6 minutes until fragrant.
c. Add the shredded jackfruit to the pot and stir to coat with the paste.

3. Add Coconut Milk and Broth:
a. Pour in the coconut milk and vegetable or chicken broth.
b. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the jackfruit is tender and the flavors have melded together.

4. Season the Laksa:
a. Stir in soy sauce and brown sugar.
b. Taste and adjust seasoning with salt as needed.

5. Assemble Laksa:

a. Divide the cooked rice noodles among serving bowls.
b. Ladle the hot jackfruit curry laksa over the noodles.
c. Top with fried tofu cubes (if using) and fresh cilantro leaves.

6. Serve: a. Garnish with additional cilantro leaves. b. Serve hot with lime wedges on the side for squeezing over the laksa.

Tips:

1. Adjust the spiciness by varying the amount of chili used in the laksa paste.
2. If using fresh jackfruit, make sure it’s young and not overly ripe for best results.
3. Feel free to add other vegetables like bean sprouts, bok choy, or snow peas for extra texture and flavor.

Enjoy your flavorful Jackfruit Curry Laksa! This dish is a delightful fusion of aromatic spices and creamy coconut milk, perfect for a satisfying meal that will transport you to the vibrant streets of Malaysia.