Young Jackfruit Curry, with Red Sukhothai Rice

You can’t come to Thailand and not eat the countries commodity – rice!

Thailand is one of the biggest growers of rice in the world, with 1/5 of its land mass set aside for rice cultivation. Jasmine rice is the main strain, but in the Sukhothai province they grow some unique types, with one in particular forming the base of Sujet’s curry recipe.

Curry paste is the basis of good Thai cooking, and Sujet’s mother taught him how to make this red curry paste recipe.

Red Curry Paste

Ingredients

• 1 Tbsp. Galangal chopped
• 10 Large dried Chilli
• 25 Cloves Thai Garlic
• 5 Small Shallot
• 1 Tsp. Salt
• 1 Tbsp. Fermented Fish paste

Method

• Mix all ingredients together in a mortar and pestle.

Next, Sujet cooks a local delicacy: Young Jack Fruit Curry with Pork Ribs. This recipe uses red rice, which is grown in this area and has lower sugar content than normal rice. It is also higher in antioxidants.

Kaeng Kanun
(Young Jack Fruit Curry with Pork Ribs)

Ingredients

• 300g. Pork Ribs
• 100g. Pork Meat
• 500g. Young Jack Fruit Cooked
• Curry paste (as above)
• 100g. Betle Leaf
• 100g. Acacia Leaf
• Cherry Tomatoes
• 1-2 Tbsp. Fish Sauce

Method

• Begin to steam cook rice.
• Cut pork meat and ribs and place in pot of water. Add jack fruit. Wait to boil and let sit for 5 minutes.
• Add curry paste into pot, turn up the heat and boil for 15-20 minutes or until meat is tender.
• Add betle and acacia leaf, cherry tomatoes and fish sauce to taste. Stir and remove from heat.
• Serve with rice.

*Optional* If jackfruit is not available, use banana bell (banana flower) instead.

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