Unlike other curry dishes, this thi boh panah (meat and jackfruit red curry) uses the mixture of coconut water and toasted coconut as the broth instead of coconut milk. it tastes equally delicious, though. it looks appetizing as well!
50 grams toasted coconut,ground
300 grams lamb meat,cubed
400 grams beef,cubed
200 grams young jackfruit,cubed, boiled
8 cloves shallot,finely sliced
2 cm ginger,crushed
2 lemongrass, white parts only,crushed
1,750 ml coconut water
1 teaspoon sugar
3 tablespoons cooking oilfor sautéing
ground spices blends:
3 cloves garlic
5 red chili peppers
2 bird’s eye chili peppers
1 cm turmeric
1 tablespoon coriander seeds
1. Heat cooking oil on the pan. Sauté shallot, ground spices blend, ginger, and lemongrass until fragrant.
2. Add in lamb and beef. Stir it until it changes color.
3. Pour in coconut water gradually. Cook it until bubbling.
4. Add in young jackfruit, salt, and sugar. Cook it until the solid ingredients are well done while the liquid is reduced and absorbed into the solid ingredients.
5. Slightly before removing it from heat, add in toasted coconut. Stir it well. Remove it from heat.
6. Thi Boh Panah (Meat and Jackfruit Red Curry) is ready to serve.
