Easy Thai Curry Jackfruit Satay

Easy Thai Curry Jackfruit Satay
makes
3-4 appetizer servings
prep time
30 minutes
cook time
30 minutes
Ingredient List

Satay:

  • 3-4 skewers or equivalent amount of sandwich picks
  • 1/2 cup coconut milk
  • 3 tablespoons red or yellow curry paste
  • 1 teaspoon soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon tamarind concentrate
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 10.6-ounce package Upton’s Naturals Thai Curry Jackfruit
  • 1 tablespoon vegetable oil

 

Peanut sauce:

  • 1/4 cup peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons brown sugar
  • 1-2 tablespoons soy sauce
  • 1 tablespoon tamarind concentrate
  • 1 teaspoon grated fresh ginger
  • Juice of 1/2 lime

 

Cucumber salad:

  • 1/2 cup rice or white vinegar
  • 1/4 cup brown sugar
  • Chopped Thai chili, red pepper flakes, or chili sauce, to taste
  • 1 teaspoon tamarind concentrate
  • 1 cucumber, peeled and chopped into bite-sized pieces
  • 1 small carrot, coarsely grated
  • 1 green onion, sliced
  • Salt and pepper, to taste
directions
If using wooden skewers or sandwich picks, begin by soaking them in warm water as you prepare the satay. If using metal or other reusable skewers, skip this step.

Combine the coconut milk, curry paste, soy sauce, brown sugar, tamarind concentrate, ginger, and garlic in a small saucepan over low-medium heat. Simmer until the brown sugar dissolves, then remove from heat.

Keeping the jackfruit pieces in tact, thread them on the skewers, dividing the amount of jackfruit evenly between each skewer. Place the skewers in a shallow dish and pour the coconut curry marinade over the jackfruit. Let marinate for at least 1 hour. You won’t need the leftover small bits of jackfruit for this recipe, so save them to use in a salad or stir fry another time.

Meanwhile, prepare the peanut sauce and cucumber salad. Combine the peanut butter, coconut milk, brown sugar, soy sauce, tamarind concentrate, and fresh ginger in a small saucepan over low heat. Stir until the brown sugar dissolves and all of the ingredients are thoroughly combined. Remove from heat and stir in the lime juice. Taste and adjust flavors. Set aside, and chill before serving, if desired.

In a small saucepan, combine the rice or white vinegar, brown sugar, chili, and tamarind concentrate. Cook over low heat until the brown sugar is dissolved. Remove from heat and chill. Add the cucumber, carrot, green onion, and salt and pepper to taste. Chill before serving.

Heat the 1 tablespoon vegetable oil in a large skillet. Cook the skewered jackfruit for 3-5 minutes on each side, until golden and crispy. Alternatively, you can grill the satay following standard instructions for grilling marinated vegetables and fruit. Heat up the remaining marinade.

To serve, dip the cooked jackfruit in the marinade and place on a serving dish. Pour the remaining marinade over the jackfruit, if desired, or save it for another meal. Serve with prepared peanut sauce and chilled cucumber salad.

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