Nuit Regular’s Jackfruit Curry

Star Tested This curry, known by the Thai name gaeng kanoon, is ripe with chilies and will knock you back with the potent, fermented smell of shrimp paste. Fresh young jackfruit is hard to come by in Toronto, but the frozen or canned variety is easy to find at Asian grocers. Don’t confuse it with the ripe yellow kind, which is sweeter and used for desserts.

While at the Asian grocer, pick up pork bouillon cubes (Knorr makes them). You’ll also find betel leaves, cha om and sawtooth coriander at stores that cater to Thai or Vietnamese neighbourhoods. If you can’t find sawtooth coriander, use regular cilantro. The curry still tastes great without betel or cha om leaves, but they add a fresh grassy note to contrast all the spicy, tangy tastes. Like all soups, the flavours intensify the next day so this curry tastes even better as leftovers.

For curry paste 7 to 9 whole dried chilies 3 tbsp (45 mL) minced shallots 1/4 cup (60 mL) minced garlic 3 tbsp (45 mL) minced lemongrass 1 tbsp (15 mL) shrimp paste 4 to 5 extra whole dried chilies, seeds removed, for colour (optional)

For broth 4 cups (1 L) water 2 pork bouillon cubes 3 tbsp (45 mL) vegetable or canola oil 1 tsp (5 mL) minced garlic 5 oz (150 g) pork side ribs cut into 2-inch pieces 10 halved cherry tomatoes 1 cup (250 mL) young jackfruit chopped into 2-inch pieces Fish sauce, to taste 7 chopped fresh betel leaves 1tbsp (15 mL) chopped cha om leaves 2 sawtooth coriander l eaves, chopped into 1-inch pieces or 1 tbsp cilantro

In a mortar and pestle, mash curry paste ingredients into a paste consistency. Set aside.

In a medium-sized pot bring water to a gentle boil over medium heat and add bouillon cubes. Stir until cubes have dissolved. Remove from heat, pour broth into measuring cup and set aside.

In a medium-sized pot over medium heat, heat oil and add garlic. Sauté until fragrant and add curry paste. Stir for another minute until fragrant and add pork side ribs. Cook until pork ribs have browned on the outside.

Add tomatoes, stir for one minute. Add pork stock and jackfruit. Bring to a boil and let cook for 20 to 30 minutes or until broth has reduced and slightly thickened, stirring occasionally. Season with fish sauce to taste.

Add betel, cha om and sawtooth coriander leaves. Stir and turn off heat.

Let stand for 5 to 10 minutes to let curry thicken more.

Serve with steamed jasmine rice or sticky rice.

Makes 2 servings. karonliu@thestar.ca