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Thai Fruit Salad Curry
Recipe by Julie Goodwin
The fresh flavours from this Thai Fruit Salad Curry make it a treat for the taste buds.
- Steps
- Ingredients
Steps
- Wash the coriander thoroughly. Scrape the roots and chop the roots and stems (reserve the leaves for serving). Place into the bowl of a mini food processor along with lemongrass, chillies, garlic, ginger, galangal and lime zest and process to a paste. Set aside.
- Place a chef’s pan over medium high heat and add 1 tablespoon oil. Add the jackfruit and eggplant and sauté until golden. Pour ¼ cup of the lychee syrup and a generous dash of fish sauce. Cook until the sauce reduces and is almost dry. Repeat process with more lychee syrup and fish sauce, until the eggplant and jackfruit are cooked through, tender and dark. It will take a little longer for the jackfruit than for the eggplant.
- Place a second chef’s pan over medium heat. Add a splash of oil and stir fry the paste until fragrant, about 2 minutes. Add lime leaves and coconut cream. Reduce the heat and simmer for 7-8 minutes. Add brown sugar and 1 tablespoon fish sauce.
- In the last minute of cooking, add the pineapple, star fruit, tomatoes, jackfruit and eggplant. Stir in coconut milk then remove from the heat. Add lime juice and adjust with additional lime juice, brown sugar or fish sauce, as needed.
- Transfer to a serving bowl and garnish with toasted salted peanuts, sliced fresh chillies and coriander leaves. Serve with steamed jasmine rice, bean sprouts and lime cheeks.
