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In this video you’ll learn how to make northern Thai jackfruit curry with pork ribs and tomatoes and lots of healthy greens.
Have you ever cooked with young jackfruit (or green jackfruit)? It’s a vegetable you can probably find at your Asian grocery store, and in Northern Thailand it is used in this healthy curry with pork ribs and tomatoes. It’s a water-based curry so there’s no coconut milk, making it a light curry, much like a soup. The curry paste is the easiest paste you could possibly make. It’s also naturally gluten-free, and if you don’t eat pork, try it with chicken wings!
The curry uses wild betel leaves and climbing wattle (cha-om) as the greens, but if you can’t find it, check out the blog post for more about substitutions. https://hot-thai-kitchen.com/northern-jackfruit-curry
00:51 How to prepare pork spare ribs
02:15 Starting the jackfruit curry
02:45 How to prepare young jackfruit
04:30 How to make the curry paste
09:00 How to prepare vegetables: wild betel leaves and chrysanthemum greens
10:50 Finishing the jackfruit curry
12:15 Plating & final tasting
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WRITTEN RECIPE: https://hot-thai-kitchen.com/northern-jackfruit-curry
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com