Vegan Ayam Masak Lemak
Discover a vibrant twist on a Malaysian classic with Vegan Ayam Masak Lemak, a creamy and aromatic dish that swaps chicken for tender young green jackfruit to create a plant-based delight. This recipe features richly spiced coconut milk infused with turmeric, curry powder, and the fragrant trio of lemongrass, kaffir lime leaves, and fresh ginger. The jackfruit absorbs all the bold flavors while offering a meaty texture, making it the perfect vegan substitute. Prepared with a homemade spice paste of shallots, garlic, red chilies, and ginger, this dish promises a symphony of tropical tastes in every bite. Serve it alongside steamed rice to soak up the luscious, golden-hued curry for a comforting meal that's both nourishing and indulgent. Suitable for four servings, it's a hearty, authentic vegan recipe ready in under an hour! Ideal for anyone seeking Malaysian cuisine without compromising on flavor or ethics.
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Recipe Information
Ingredients
- 400 g young green jackfruit
- 400 ml coconut milk
- 250 ml water
- 2 pieces lemongrass stalks
- 1 tsp turmeric powder
- 2 tsp curry powder
- 3 pieces kaffir lime leaves
- 1 inch fresh ginger
- 3 pieces garlic cloves
- 2 pieces red chilies
- 4 pieces shallots
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp fresh coriander
Instructions
Begin by preparing the paste: peel and roughly chop the shallots, ginger, garlic, and red chilies.
In a blender or food processor, blend chopped shallots, ginger, garlic, and red chilies with 1-2 tablespoons of water to form a smooth paste.
Drain and rinse the young green jackfruit. Gently pat dry with a kitchen towel and set aside.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the spice paste and fry until it becomes fragrant and starts to deepen in color, approximately 5 minutes.
Bruise the lemongrass stalks by gently smashing them with the back of a knife. Add them to the pot along with turmeric powder and curry powder. Stir to mix for about a minute.
Pour in the coconut milk and 250ml of water, and bring it to a gentle simmer.
Add the prepared jackfruit to the pot along with the kaffir lime leaves. Stir well to combine.
Season with 1 teaspoon salt and 1 teaspoon sugar. Continue to simmer the mixture on low heat, stirring occasionally, for 20 minutes or until the jackfruit is tender and the flavors have melded together.
Taste and adjust seasoning as needed. Remove lemongrass stalks before serving.
Garnish with freshly chopped coriander before serving. Pair with steamed rice for a complete meal.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 118.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3764 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
