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Jackfruit Thai Curry
- RECIPE MAKES: 4 serves / 2g protein per serve
- PREP TIME: 15 mins
- COOK TIME: 25 mins
Method
Step 1
Heat sesame oil in a frying pan over medium-high heat.
Step 2
Add the jackfruit, baby corn, leek, capsicum, mushrooms, shallots, zucchini, garlic,chilli and lemongrass and stir fry for 5 minutes, stirring frequently.
Step 3
Stir in Chinese 5 spice and simmer for a minute.
Step 4
Pour in the coconut and simmer for a further 15 minutes and serve.
Serving Suggestion:
Serve with Mevalia Low Protein Rice.
Top Tip:
Add more chilli for a spicy kick.
Ingredients
- 2 Tsp Sesame oil
- 1 Tin (400g) jackfruit, drained and shredded (approx 230g)
- 50g (4 spears) baby corn (tin), sliced lengthways
- 1 Leek, finely sliced
- 1 Small red capsicum, finely sliced
- 60g or 3 mushrooms, thinly sliced
- 1-2 Shallots, thinly sliced
- 1 Small zucchini, thinly sliced,
- 2 Garlic cloves, crushed (or 2tsp minced garlic in jar)
- ½ Green chilli, finely sliced
- 1 Stalk lemongrass, finely sliced (or use squeezie paste or jar)
- 2 Tsp Chinese 5 spice
- 200mls Light coconut milk
