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Kaeng Kanun (Jackfruit Curry)
1 c Jackfruit
1 c Coconut shoots
1 c "game" meat; cut into bite sized pieces;
1/2 c [blonde] sultanas
1/2 c [dark] raisins
1/2 c Coconut cream
3 tb Red curry paste
3 tb Prik chi fa daeng (red Thai jalapenas); julienned
2 tb Kratiem (garlic); finely chopped.
2 tb Fish sauce
2 tb Bai kaprao (holy basil); finely chopped
1 c Nam sup (chicken stock)
2 Bai makrut (kaffir lime leaves); shredded, -or-
1/2 ts Lime zest
The jackfruit is blanched for about a minute in boiling water, then dropped into ice water to stop the cooking process, peeled and pitted, and cut into bite sized pieces.
The sultanas and raisins are covered with liquor and left to plump for about an hour.
The meat is sprinkled with fish sauce and freshly ground black pepper and left to marinade for an hour.
The whiskey or sake is then discarded (in the best Keith Floyd "chigalug" tradition I actually drink it, but to each their own...)
Heat a little oil in a wok, and saute the garlic, then remove it with a slotted spoon and reserve. Saute the red curry paste until the aroma is brought out, then add the coconut cream and stir to combine and warm until the oil just separates. Skim off any excess oil, then add the meat and stir fry until it just begins to change colour and cook, then stir in all the other ingredients except the jack fruit, and cover and simmer for about 5 minutes. (Longer if the meat is unusally tough).
Remove the lid, stir in the fruit and stir until the fruit is heated through, and the meat and coconut shoots are fully cooked. Serves 4.
Note : if jackfruit is not available this can be prepared with other fruit such as lyches or rambutan.
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