Yellow Jackfruit Curry with Jasmine Rice

1. COCONUT MILK, 
2. Green Jackfruit in brine
3. EGGPLANT,
4. RED BELL PEPPER, 
5. YELLOW CURRY PASTE (GARLIC, SHALLOT, RICE BRAN OIL, LEMON GRASS, CHILI, SALT, GALANGAL, CUMIN POWDER, CORIANDER POWDER, TURMERIC POWDER),
6. RICE BRAN OIL, 
7. CURRY POWDER (WHEAT), 
8. SALT,
9.  TURMERIC POWDER.

You could say jackfruit is having a moment. And we could say, if we were prone to hyperbole and self-aggrandizement, that Trader Joe's has been instrumental in orchestrating that moment. What we will say, clearly, is that the early and exciting success of our Green Jackfruit in Brine led us to the realization that American palates have an appetite for jackfruit. And that realization led us to the creation of Trader Joe's Yellow Jackfruit Curry with Jasmine Rice.

Jackfruit grows in abundance in Thailand, which is where our supplier is located. They've sourced green (unripe) jackfruit here; at this stage in the ripening process, the fruit cooks to a meat-like consistency and mild flavor that's ready to take on the flavor of any sauce.

Here, we've paired it with a creamy, coconut milk-based yellow curry sauce, created in-house with a yellow curry paste rich in freshly ground herbs and spices including lemongrass, cumin, and turmeric. To release the fragrant aromatics, the curry paste is cooked over medium heat, then slowly simmered with coconut milk to create a rich, vibrantly flavored sauce. That sauce is the perfect partner to tender pieces of jackfruit and chunks of eggplant and red bell pepper.