I was inspired by a recipe I found in a magazine to make this fragrant flavorful dish. It is simple to make but tastes so delicious.
- 1 can jackfruit, brined, rinsed, drained, shredded
- All-Purpose Seasoning
Preheat oven to 350 degrees. Line a baking sheet with either a silicone mat or parchment paper.
Spread the shredded jackfruit into a thin layer onto the prepared baking sheet. Sprinkle the jackfruit with the All-Purpose Seasoning.
Bake in preheated oven for 10-15 minutes. Stir jackfruit and bake for an additional 10-15 minutes. Set aside.
- 1 8 oz. package rice noodles.
Prepare rice noodles according to package directions. Set aside.
- 1 c sweet onion, minced
- 2 tbsp fresh ginger, peeled, minced
- 2 tsp garlic, minced
- 2 tbsp red curry paste
- 2 can coconut milk, shaken
- 1 c vegetable broth, + more sautéing the aromatics
Sauté the onion, ginger and garlic over medium-high heat in a large sauce pan, until the onion is translucent. Use vegetable broth as needed for the aromatics, in case they start to stick to the pan.
Add the the red curry paste to the onion mixture. Work the red curry paste into the onion mixture until the mixture is completely coated with the red curry paste.
Add the coconut milk and the vegetable broth. Bring sauce to a simmer. When the sauce begins to simmer add the jackfruit. Continue to simmer for an additional 5 minutes.
- 1 lime, cut into wedges
- cilantro, fresh
Divide noodles into 4 bowls. Ladle Coconut-Curry Sauce over noodles. Garnish with a lime wedge and cilantro.
Serve. Eat. Enjoy.