Jackfruit Mushroom Balinese Curry (Printable)
Tender jackfruit and mushrooms simmered in a rich, aromatic Balinese coconut sauce with traditional spices like lemongrass and kaffir lime leaves.
# What You'll Need:
→ Produce
01 - 1 can (20 oz) young green jackfruit in brine, drained and rinsed
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, peeled and grated
06 - 2 red chilies, seeded and chopped
07 - 2 stalks lemongrass, tough outer layers removed, inner stalk finely sliced
08 - 4 kaffir lime leaves, torn
09 - 1 large tomato, chopped
10 - 1 small carrot, sliced
11 - 1 small zucchini, sliced
→ Spices & Seasonings
12 - 1½ tsp ground coriander
13 - 1 tsp ground cumin
14 - ½ tsp ground turmeric
15 - ½ tsp ground white pepper
16 - 1 tsp sea salt
17 - ½ tsp coconut sugar or brown sugar
→ Liquids
18 - 1¾ cups coconut milk, full-fat recommended
19 - ¾ cup vegetable stock
→ Oils & Condiments
20 - 2 tbsp coconut oil or neutral vegetable oil
21 - 1 tbsp soy sauce or tamari for gluten-free option
→ Garnishes
22 - Fresh coriander leaves
23 - Lime wedges
24 - Sliced red chili
# How-To Steps:
01 - Rinse and pat dry the jackfruit, then use your hands or forks to shred it into bite-sized pieces, removing any tough core sections.
02 - Heat coconut oil in a large pot or deep skillet over medium heat. Add chopped onion and cook for 3–4 minutes until translucent and softened.
03 - Stir in garlic, ginger, chilies, and sliced lemongrass. Cook for 2 minutes until fragrant, stirring constantly to prevent burning.
04 - Add ground coriander, cumin, turmeric, and white pepper. Stir continuously for 1 minute to toast the spices and release their essential oils.
05 - Add mushrooms and shredded jackfruit to the pot. Cook for 3–4 minutes, stirring occasionally, until mushrooms begin to release their moisture.
06 - Add chopped tomato, carrot, zucchini, kaffir lime leaves, salt, and coconut sugar. Mix thoroughly to distribute all ingredients evenly.
07 - Pour in coconut milk, vegetable stock, and soy sauce. Stir well to combine and create a uniform sauce base.
08 - Bring to a gentle simmer, then cover and cook for 25–30 minutes. Stir occasionally to prevent sticking, until vegetables are tender and jackfruit has absorbed the aromatic flavors.
09 - Taste and adjust seasoning as needed. Remove and discard lemongrass stalks and kaffir lime leaves before serving.
10 - Serve hot over steamed rice, garnished generously with fresh coriander leaves, lime wedges, and additional sliced red chili.
# Expert Advice:
01 -
- The jackfruit texture is so convincing that even carnivore friends ask what kind of meat it is
- This curry tastes like it simmered for hours but comes together in under an hour
- The spice paste base creates layers of flavor that develop beautifully the next day
02 -
- Jackfruit needs time to break down so dont rush that simmering stage
- The curry will taste even better tomorrow as flavors continue to develop
- Full-fat coconut milk is non-negotiable for that authentic creamy texture
03 -
- Use a potato masher to help break down stubborn jackfruit pieces during simmering
- Balance the heat with coconut sugar without skipping it entirely