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gulai nangka jawa

Javanese Young Jackfruit Curry (Gulai Nangka Jawa)

Gulai Nangka Jawa — Mild & Aromatic Javanese Jackfruit Coconut Curry
This Javanese-style jackfruit curry is milder, slightly sweeter, and more aromatic than the bold Minang version. Using spices like coriander, cinnamon, and cloves, this dish brings a warm, comforting flavor profile typical of Central and East Java. Perfect for Western home cooks who enjoy a mild yet rich coconut curry.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 Servings
Course: Main Course
Cuisine: Indonesian, Javanese
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb young jackfruit nangka muda, canned or fresh
  • 3 cups thin coconut milk
  • 2 cups thick coconut milk
  • 2 tbsp cooking oil
  • 2 bay leaves daun salam
  • 2 kaffir lime leaves daun jeruk
  • 1 lemongrass stalk serai, bruised
  • 1 cinnamon stick optional, typical in Javanese gulai
  • 2 cloves cengkeh, optional
  • Salt to taste
  • 1 –2 tsp sugar or palm sugar gula merah, to achieve the mild “Javanese sweetness”
Spice Paste (Bumbu Halus) - Blend until smooth:
  • 6 shallots
  • 3 garlic cloves
  • 3 red chilies optional for mild heat
  • 2 candlenuts kemiri; substitute macadamia nuts
  • 1 inch fresh turmeric or ½ tsp turmeric powder
  • 1 inch ginger
  • 1 inch galangal
  • 1 tsp coriander powder
  • ½ tsp white pepper
  • ½ tsp turmeric powder for brighter yellow color

Instruction
 

Prepare the jackfruit
  1. Boil fresh young jackfruit for 20–30 minutes until soft.
  2. Drain and squeeze gently.
  3. If using canned jackfruit, simply rinse and drain.
Sauté the spice paste
  1. Heat oil in a pan over medium heat.
  2. Add the blended spice paste.
  3. Sauté until fragrant and the oil separates (tumis sampai matang).
  4. Add bay leaves, kaffir lime leaves, cinnamon, cloves, and lemongrass.
Add thin coconut milk
  1. Pour thin coconut milk into the pot.
  2. Add the sautéed spice mixture.
  3. Bring to a gentle simmer.
Add jackfruit
  1. Add the jackfruit into the pot.
  2. Simmer for 10 minutes until flavors deepen.
Finish with thick coconut milk
  1. Add thick coconut milk and lower the heat.
  2. Simmer, stirring occasionally, until the curry thickens and becomes aromatic.
  3. Season with salt and sugar/palm sugar.
Serve
  1. Delicious with steamed rice, sambal, or fried shallots on top.

Notes

Substitutions

  • Young jackfruit:
    Canned young jackfruit in brine is perfectly fine — don’t use ripe jackfruit.
  • Candlenuts:
    Macadamia nuts mimic the creamy texture.
  • Galangal:
    Use frozen galangal, or substitute with ginger + a squeeze of lime.
  • Palm sugar:
    Replace with light brown sugar.

Tips

  • Javanese gulai is not supposed to be very spicy; adjust chilies to your taste.
  • For richer flavor, sauté the spice paste until oil separates — this step is essential.
  • The curry thickens as it cools.