Creamy Indonesian Jackfruit Curry (Gulai Nangka)

Drain and rinse the canned young jackfruit thoroughly, then cut it into bite-sized pieces.

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the bruised galangal, bruised lemongrass, and kaffir lime leaves, and sauté for 2 minutes until fragrant.

Stir in the turmeric powder and coriander powder, cooking for 30 seconds until aromatic.

Add the prepared jackfruit pieces to the pot and stir to coat them with the spices. Cook for 5 minutes, stirring occasionally.

Pour in the 2 cups of full-fat coconut milk, then add 1 teaspoon of salt and 1/2 teaspoon of sugar. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the jackfruit is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.

Taste and adjust seasoning if necessary, adding more salt or sugar to your preference.

Serve the Indonesian Jackfruit Curry hot with steamed rice.