Ingredients:

Curry 

• 1 can or jar of young jackfruit in brine or water (about 12 oz / 340 g drained), drained
• 1 large yellow onion, sliced lengthwise into strips
• 1 large red bell pepper, sliced into strips
• 4 garlic cloves, grated
• 1-inch (2 cm) piece of fresh ginger, grated
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 2 tbsp coconut oil or neutral oil
• 3 tbsp Thai curry powder (Thai spice blend)
• ½ tsp ground turmeric
• 1 pinch black pepper
• ½ tsp salt

To Garnish

• 1 handful fresh cilantro or parsley, chopped and divided

To Serve

• Steamed jasmine rice, naan, or rice noodles

Instructions:

1. Heat the Clay Dutch Oven: Set the Clay Dutch Oven on the stovetop over medium-low heat and let it warm up for a few minutes. Then raise the heat to medium. Add the oil and swirl to coat the bottom of the pot.
2. Sauté the Aromatics: Add the garlic and ginger and stir for about 30 seconds, until fragrant. Don't let them brown.
3.  Caramelize the Vegetables: Add the onion and red pepper and stir to coat them in the oil. Reduce the heat to low. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and golden brown at the edges.
4. Build the Curry Sauce: Pour in the coconut milk, including the thick cream at the top of the can. Add the curry powder, turmeric, black pepper, and salt. Stir until the spices fully dissolve and the sauce is smooth and golden, with no dry clumps.
   
5. Simmer the Jackfruit: Add the jackfruit and stir to coat it in the sauce. Raise the heat to medium-low and bring the curry to a gentle simmer. Cover with the lid and cook for 5 minutes, until the jackfruit is heated through and has absorbed the sauce.
   
6. Finish with Fresh Herbs: Stir in most of the chopped herbs, saving a small amount for garnish. Turn off the heat.
7. Rest and Serve: Keep the curry covered in the pot for a few minutes to let the flavors come together. The clay holds heat well, so the curry will stay hot. Serve over rice or noodles, or with naan, and top with the remaining herbs.

Chef's Tips

• Use young jackfruit in brine or water. Young (green) jackfruit has a mild flavor and a meaty texture that soaks up the sauce. Avoid jackfruit packed in syrup. It's ripe and sweet, and it won't work in a savory curry.
• Shred it for a meatier texture. Leave the pieces whole for chunky bites, or pull them apart with two forks before adding them to the pot. Chop any firm core pieces into small bites. Shredded jackfruit curry also makes a great taco or burrito filling.
• Don't rush the caramelizing. Those 10 minutes on low heat give the curry its depth of flavor. The Clay Dutch Oven distributes heat evenly, so the vegetables brown gently without scorching. Just stir every couple of minutes.
• Control the spice. Thai spice blends vary widely in heat. If you're unsure about yours, start with 2 tablespoons, taste after simmering, and stir in more as needed. A pinch of chili flakes adds extra kick.
• Use full-fat coconut milk. It gives the sauce its rich, creamy body. Light coconut milk makes a thinner, less flavorful curry.
• Make it your own. Swap the jackfruit for cubed tofu, tempeh, or chickpeas. You can also add broccoli, cauliflower, mushrooms, or zucchini along with the jackfruit, or stir in a few handfuls of spinach at the end. Leftovers keep in the fridge for up to 4 days, and the flavor gets even better the next day.

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