DELICIOUS JACKFRUIT CURRY
Jackfruit Is Just Like Meat – Make This Vegan If You Want – In A Pressure Cooker
This dish is very popular in all parts of Indonesia especially in the “rainy season” when it is a little cooler.
Typically this is made with beef – but if you leave all the beef ingredients out and decrease the cooking time to 15 minutes you can have a vegan Indonesian Coconut Curry – the choice is yours.
We have chosen to make ours with beef. This is often called Gudeg Jogja in the spice islands of Indonesia.
See out Soto Betawi Recipe.
Slice the turmeric (peel first – tip use a spoon to peel turmeric and ginger – see our video), garlic, ginger, galangal, and shallots and put in a food processor along with the deseeded red chili – see the video for a more detailed view on how to make and cook the paste.
Slice open the chili and deseed them (because if we leave in the seeds, it may make it too hot) and then slice them and add to the food processor
The Paste ingredients are chili, galangal (if none fresh, use powder 1 tsp ), ginger, garlic and shallots.
How Long Does leftover beef stew last in the fridge?
Also, add some water just to make it easy to blend into a paste. It is going to take about 3-5 minutes for your food processor to blend it evenly and small enough.
Stop 2 or 3 times and scrape down the sides of the food processor bowl to make sure that all is mixed evenly.
We had a fresh turmeric leaf – strip the middle out of it and tie it in a knot – to add to the instant pot when you cook the final dish later. If you do not have one – just leave it out.
The method is really quite simple, even though there are a few ingredients. (see our 5-minute video here to understand the full method)
Peel the outer layer of the lemon grass and chop off the ends. Give the lemon grass a bash with the end of the knife to help release the flavor
Slice the meat into large pieces
Prepare the Jackfruit
Tip – Jackfruit is really sticky flesh – so spray your knife with some cooking oil before you start to cook – it will make it much easier to clean later. Slice off the top and the bottom first and discard those sections. Then peel the sides off. Now slice into quarters and remove some of the core which is quite tough. Now cut it into quite large chunks. Now it is ready to add to the mix later
Next step is to cook the paste. Turn on the instant pot to saute hot and add some oil.
The Paste ingredients are chili, galangal (if none fresh use powder 1 tsp), ginger, garlic and shallots.
Tip in the paste and cook for about 3-4 minutes stirring well.
After about 1 minute add the lemon grass stalks, crush the kaffir lime leaves and add them
You can tell when it is cooked as the fragrant smell arrives and the color darkens slightly.
When the paste is cooked then add the meat chunks and continue stirring well. Then add in the jackfruit and continue stirring to get the paste mixed as much as possible. Add in some of the coconut cream which we diluted with about 30% water. Add the remaining kaffir lime leaves, bay leaves and along with the knotted turmeric leaf. Then add your beef stock liquid.
Add the instant pot and cook on high pressure for 25 minutes with 10 minutes natural pressure release.
After cooking – check the meat is tender and then add the remainder of the coconut cream – undiluted – stir and bring to the boil so the coconut cream is cooked in.
Now it is time to taste the mix for seasoning – and add salt pepper and sugar according to taste – giving a good stir each time you add more seasoning.
Jackfruit Beef Stew Indonesian Curry
Ingredients
- 2 chili
- 2 stalks lemongrass
- 1 thumb galangal if no fresh use powder 1 tsp
- 1 thumb ginger
- 3 cloves garlic
- 2 french shallots or 4 small shallots
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup beef stock
- 1 can coconut cream
- 2 lbs beef
- 1 tbs brown sugar
- 2 bay leaves
- 4 kaffir lime leaves
- 1 Fresh Turmeric Leaf Only if you have it
- 2 tablespoons oil
- 1 Jackfruit Can use canned if none fresh
Instructions
- The method is really quite simple, even though there are a few ingredients.Â
- Slice the turmeric (peel first – tip use a spoon to peel turmeric and ginger – see our video), garlic, ginger, galangal, and shallots and put in a food processor along with the deseeded red chili – see the video for a more detailed view on how to make and cook the paste.
- Slice open the chili and deseed them (because if we leave in the seeds it may make it too hot) and then slice them and add to the food processor
- The Paste ingredients are chili, galangal (if none fresh use powder 1 tsp), ginger, garlic, and shallots.
- Also, add some water just to make it easy to blend into a paste. It is going to take about 3-5 minutes for your food processor to blend it evenly and small enough. Stop 2 or 3 times and scrape down the sides of the food processor bowl to make sure that all is mixed evenly.
- We had a fresh turmeric leaf – strip the middle out of it and tie it in a knot – to add to the instant pot when you cook the final dish later. If you do not have one – just leave it out.
- Peel the outer layer of the lemongrass and chop off the ends. Give the lemongrass a bash with the end of the knife to help release the flavor
- Slice the meat into large pieces
- Prepare the Jackfruit
- Tip – Jackfruit is really sticky flesh – so spray your knife with some cooking oil before you start to cook – it will make it much easier to clean later. Slice off the top and the bottom first and discard those sections. Then peel the sides off. Now slice into quarters and remove some of the core which is quite tough. Now cut it into quite large chunks. Now it is ready to add to the mix later
- The next step is to cook the paste. Turn on the instant pot to saute hot and add some oil.
- Tip in the paste and cook for about 3-4 minutes stirring well. Â
- After about 1 minute add the lemongrass stalks, crush the kaffir lime leaves and add them
- You can tell when it is cooked as the fragrant smell arrives and the color darkens slightly.
- When the paste is cooked then add the meat chunks and continue stirring well. Then add in the jackfruit and continue stirring to get the paste mixed as much as possible. Add in some of the coconut cream which we diluted with about 30% water. Add the remaining kaffir lime leaves, bay leaves, and along with the knotted turmeric leaf.  Then add your beef stock liquid.
- Add the instant pot and cook on high pressure for 25 minutes with 10 minutes natural pressure release.
- After cooking – check the meat is tender and then add the remainder of the coconut cream – undiluted – stir and bring to the boil so the coconut cream is cooked in.
- Now it is time to taste the mix for seasoning – and add salt pepper and sugar according to taste – giving a good stir each time you add more seasoning.