📝 About This Recipe
Transport your senses to the bustling Padang stalls of West Sumatra with this rich, aromatic Gulai Nangka. This iconic Indonesian curry features tender young jackfruit simmered in a velvety coconut gravy infused with a complex blend of turmeric, galangal, and lemongrass. Its meaty texture and savory-spicy profile make it a beloved vegetarian masterpiece that rivals any slow-cooked stew.
🥗 Ingredients
Main Ingredients
- 800 grams Young Green Jackfruit (canned in brine or fresh, cut into 3cm chunks)
- 400 ml Coconut Milk (full-fat for best richness)
- 500 ml Water or Vegetable Stock
- 3 tablespoons Coconut Oil (for sautéing)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic
- 5 pieces Red Long Chilies (seeded for less heat if desired)
- 2-3 pieces Bird's Eye Chilies (optional, for extra kick)
- 2 cm Fresh Turmeric (peeled (or 1 tsp powder))
- 2 cm Fresh Ginger (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts)
- 1 teaspoon Coriander Powder
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (sliced and bruised)
- 1 piece Turmeric Leaf (optional, tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 tablespoon Palm Sugar (or dark brown sugar)
- 1.5 teaspoons Salt (adjust to taste)
👨🍳 Instructions
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1
If using canned jackfruit, drain and rinse thoroughly under cold water to remove the brine. If using fresh, boil the chunks for 10 minutes first to remove the sticky sap, then drain.
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2
Prepare the spice paste (Bumbu) by blending shallots, garlic, chilies, turmeric, ginger, candlenuts, and coriander powder in a food processor. Add a splash of oil or water to help it blend into a smooth, fine paste.
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3
Heat the coconut oil in a large wok or heavy-bottomed pot over medium heat.
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4
Add the blended spice paste to the oil. Sauté for 5-7 minutes, stirring constantly, until the water evaporates, the oil starts to separate (pecah minyak), and the paste turns a deep golden-orange.
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5
Add the bruised lemongrass, galangal, turmeric leaf, kaffir lime leaves, and daun salam. Stir for another 2 minutes until the aromatics are incredibly fragrant.
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6
Add the jackfruit pieces to the pot. Toss well to ensure every piece is coated in the vibrant spice paste.
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7
Pour in the water (or stock) and bring the mixture to a gentle boil.
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8
Reduce the heat to low. Cover the pot and simmer for 20 minutes. This allows the jackfruit to soften and absorb the base flavors.
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9
Stir in the coconut milk, palm sugar, and salt. Keep the heat low to prevent the coconut milk from curdling.
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10
Continue to simmer uncovered for another 15-20 minutes. Stir occasionally. The sauce should thicken slightly and the jackfruit should be tender enough to be pierced easily with a fork.
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11
Taste the gravy. Adjust the seasoning with more salt or sugar if needed. The flavor should be a perfect balance of savory, creamy, and mildly spicy.
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12
Once the jackfruit is tender and the oil has risen to the surface, turn off the heat. Remove the large aromatics (lemongrass, galangal, leaves) before serving.
💡 Chef's Tips
Always use 'Young Green Jackfruit' in brine or water, never the 'Ripe' version in syrup, as the latter is sweet and won't work for savory dishes. Don't rush the sautéing of the spice paste; it must be cooked until the 'raw' smell of the onions and turmeric disappears for a deep flavor. If the curry feels too thick, add a splash of water; if too thin, simmer uncovered for a few extra minutes. For the best flavor, make this dish a few hours ahead or even the day before, as the jackfruit tastes better once the spices fully penetrate the fibers. If you can't find turmeric leaves, omit them, but don't skip the kaffir lime leaves as they provide the essential citrusy backbone.
🍽️ Serving Suggestions
Serve hot over a bed of steamed jasmine rice to soak up the creamy gravy. Pair with a side of Sambal Ijo (Green Chili Sambal) for an authentic Padang experience. Add a handful of boiled cassava leaves or steamed green beans on the side for color and crunch. Top with a generous sprinkle of crispy fried shallots (Bawang Goreng) just before serving. Accompany with Kerupuk (Indonesian crackers) for a delightful textural contrast.