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Ingredients

• SERVES 4
• 1 package frozen jackfruit, preferably unripe/green, OR 1 can prepared jackfruit in brine (not syrup), drained
• 1 small to medium cooking onion, cut into eighths (wedge-like pieces)
• 1 green bell pepper, de-seeded and chopped/sliced
• 1 red bell pepper, de-seeded and chopped/sliced
• 3/4 cup dry roasted (unsalted) cashews
• 1/3 to 1/2 can coconut milk (depending on how much sauce you prefer)
• generous handful of fresh basil for garnish
• 2 Tbsp. oil for stir-frying
• 3-4 Tbsp. white wine (or white cooking wine) for stir-frying
• PASTE:
• 3 spring onions, sliced
• 1 fresh red chili (or more if you want it ultra spicy)
• 4-5 whole lime leaves, fresh or frozen (available in the produce or freezer section of most Asian/Chinese food stores)
• 4 cloves garlic
• 1 Tbsp. lemon or lime juice
• 2 Tbsp. vegetarian fish sauce (or regular fish sauce if non-vegetarian), available at Vietnamese stores
• 1/2 cup fresh basil leaves
• 2 Tbsp. coconut, canola, olive, or other healthy, good-tasting oil
• 2 Tbsp. soy sauce
• optional: 1 tsp. dark soy sauce (available at Asian/Chinese food stores)
• 1 tsp. sugar

Description

This Jackfruit Curry Recipe Is Exotically Delicious, And Makes For A Fantastic Vegetarian Or Vegan Main Dish. Green Jackfruit (purchased Frozen Or Canned) Is Remarkably Similar To Chicken In Consistency, And Is Even Referred To As "vegetable Meat&qu

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