We are in the dead of winter and that means we crave warm, hearty foods. Curry is one of my all time faves but how about bringing in some flavors of summer to get you pumped for the sunshine? My tasty vegan fruity yellow curry will do the trick!
- 2 tbsp coconut oil
- 1/2 cup yellow curry paste
- 1 1/2 cups diced pineapple
- 1 can of jackfruit, drained and shredded
- 1 cup coconut milk
- 1 banana
- 3 tbsp soy sauce
- 1/2 to 1 cup diced pumpkin or sweet potato
- 1/4 cup Thai basil and cilantro chopped
- 1 lime quartered
In a blender add the coconut milk, soy sauce and banana. Purée until blended. Set aside.
Heat the oil in a large skillet or cast iron pan over medium heat. Add the yellow curry paste and stir. Cook for at least 2 minutes.
Add the pineapple and stir to caramelized and brown slightly, 2-3 minutes. Add the jackfruit and sauté quickly for a minute or two until crispy.
Pour the coconut milk mixture over the pineapple, stirring to incorporate. Cook for another 3 minutes and add the diced pumpkin. Cook another 2 minutes, stirring often. The sauce will thicken.
Add the jackfruit back to the pan along with half the herbs and stir. Heat through for a minute. Serve with remaining chopped herbs, sliced lime and rice.
1 comment
Carolyn, I am confused about this recipe. All of the flavors are great, and I do like curry in pretty much every form, but a half a cup of paste is a LOT of paste. Even after mixing with the oil and adding the pineapple, it’s still very gooey, not something you can really stir, and the spice level is off-the-charts intense in the finished product. Maybe I have the wrong type of paste?