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Red Thai Curry Jackfruit

A show-stopping red curry loaded with plant-forward ingredients.

Total Time: 1 hour 30 min

Servings: 4

Ingredients

2 cups red Thai curry paste

12 oz water

1 can (13.66 oz) coconut milk

½ can DOLE® Shredded Young Green Jackfruit, drained

2 tsp jalapeño, chopped

8 oz yellow bell pepper, diced

8 oz red bell pepper, diced

8 oz red onion, diced

1 head cauliflower, cut into florets

12 oz white yams, diced

8 oz horse carrots, diced

1 Tbsp cumin, ground

1 tsp cinnamon, ground

sea salt, to taste

black pepper, to taste

¼ cup canola oil

1 lb basmati rice, rinsed

4 oz shredded coconut, unsweetened

4 oz carrots, shredded

4 oz scallions, thinly sliced

Reconstitute red Thai curry paste with tap water until smooth. Add the curry mixture, coconut milk, jackfruit, and jalapeños to saucepan. Simmer for 40 minutes until reduced by half and creamy.
Combine red and yellow bell peppers, onions, cauliflower, white yams, and carrots with cumin, cinnamon, sea salt, black pepper, and canola oil until coated. Roast vegetables at 365°F on sheet pan, until tender.
Cook basmati rice according to package instructions, until fluffy and tender.
Toast shredded coconut in oven until a light brown color. Fold toasted coconut into cooked basmati rice.
To plate, mound coconut rice in center of dish, spoon ½ cup curried jackfruit on top. Add ½ cup roasted vegetables aside rice.
Garnish with shredded carrots and scallions.