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gulai nangka padang

Minang-Style Young Jackfruit Curry (Gulai Nangka Minang)

Gulai Nangka Minang — Authentic Padang Young Jackfruit Curry
A rich, intensely spiced curry from West Sumatra, this Gulai Nangka Minang is made with young jackfruit (nangka muda) simmered in coconut milk and a deep blend of Minangkabau spices. Compared to Javanese curry, the Minang version is spicier, tangier, and more aromatic, thanks to ingredients like asam kandis (tamarind-like souring agent), jinten (cumin), and daun kunyit (turmeric leaf).
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Indonesian, Padangnese (West Sumatran)
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb young jackfruit nangka muda, canned or fresh
  • 2 ½ cups thin coconut milk
  • 2 cups thick coconut milk
  • 1 piece asam kandis can substitute with 1 tsp tamarind paste
  • 2 kaffir lime leaves daun jeruk
  • 1 turmeric leaf daun kunyit, knotted — optional but authentic
  • 2 bay leaves daun salam
  • 1 lemongrass stalk serai, bruised
  • 1- inch galangal lengkuas, bruised
  • Salt to taste
Spice Paste (Bumbu Halus) - Blend until smooth:
  • 7 shallots
  • 4 garlic cloves
  • 3 red chilies cabe merah besar, or mild red peppers
  • 5 –8 red serrano chilies cabe keriting, adjust to heat level
  • 3 candlenuts kemiri; substitute macadamia nuts
  • 1 inch fresh turmeric
  • 1 inch ginger
  • 1 tsp ground coriander
  • ½ tsp cumin jinten
  • ½ tsp white pepper

Instruction
 

Prepare the jackfruit
  1. If using fresh jackfruit, boil in water for 20–30 minutes until tender.
  2. Drain, rinse, and gently squeeze to remove excess moisture and sap bitterness.
  3. If using canned young jackfruit, rinse thoroughly and drain.
Cook the spice paste in thin coconut milk
  1. In a pot, combine thin coconut milk and the blended spice paste.
  2. Add bay leaves, kaffir lime leaves, turmeric leaf, galangal, lemongrass, and asam kandis.
  3. Heat over medium-low.
  4. Cook while stirring occasionally until it reaches a gentle simmer and becomes fragrant.
  5. --- Minang technique: spices are simmered, not sautéed. ---
Add jackfruit
  1. Add the jackfruit pieces to the pot.
  2. Simmer for 10 minutes to allow the flavors to infuse.
Finish with thick coconut milk
  1. Pour in the thick coconut milk.
  2. Lower heat and simmer until the sauce thickens and turns a deep golden color.
  3. Stir occasionally to prevent the coconut milk from curdling.
  4. Adjust salt to taste.
Serve
  1. Best enjoyed hot with steamed rice.

Notes

Substitutions

  • Young jackfruit (nangka muda):
    Use canned young jackfruit in brine, commonly found at Asian stores or Whole Foods.
  • Candlenuts (kemiri):
    Substitute macadamia nuts or blanched almonds.
  • Asam kandis:
    Use tamarind paste, kokum, or 1 tsp apple cider vinegar in a pinch.
  • Turmeric leaf (daun kunyit):
    Skip if unavailable. Add ½ tsp turmeric powder for aroma.

Tips

  • Keep heat low after adding thick coconut milk.
  • Let the curry rest 30 minutes before serving — flavors deepen like stew.
  • This curry tastes amazing the next day.