Taco with jackfruit curry

Name: Taco with jackfruit curry
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 ½ dl coconut milk; 90 g plain yoghurt; 1 stick lemongrass; 12 mini-tortillas; 150 g Romanesco broccoli; 1 spring onions incl. green parts; 2 kaffir lime leaves (Thai-Kit); 3 tbsp lime juice; 1 tbsp oil; 1 tin jackfruit; 2 tbsp green curry paste; ½ tsp salt; 1 bunch Thai basil

main dish

Total: 30 min. | Active: 30 min.

vegetarian

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All of a sudden, this huge, green, prickly exotic fruit is everywhere – 2019 may well be the year of the jackfruit! Ripe jackfruit tastes sweet and exotic, while the unripe fruit tastes rather bland. The fibrous flesh lends itself to vegetarian versions of pulled pork, chicken ragout and even curry.

Recommended by:
Florian from FOOBY-Team

Ingredients

for 4 person

Curry
1 tbsp	oil
1 stick	lemongrass, finely chopped
1 tin	jackfruit (approx. 400 g)
150 g	Romanesco broccoli, cut into florets
1	spring onion incl. green part, cut into rings
2	kaffir lime leaves (Thai-Kit), squeezed
2 tbsp	green curry paste
2 ½ dl	coconut milk
1 ½ dl	water
2 tbsp	lime juice
½ tsp	salt

Taco
12	mini-tortillas
90 g	plain yoghurt
1 tbsp	lime juice
1 bunch	Thai basil, leaves torn off

How it's done

Curry

Heat the oil in a non-stick frying pan. Stir fry the lemongrass, jackfruit, broccoli and spring onion for approx. 4 mins. Add the kaffir lime leaves, curry paste, coconut milk, water and lime juice, season with salt, bring to the boil, simmer over a medium heat for approx. 20 mins. Remove the kaffir lime leaves, pull apart the jackfruit using two forks.

Taco

Prepare the tortillas according to the packet instructions. Fill the tortillas with the curry and a little yoghurt, drizzle with lime juice, garnish with the basil leaves.

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