Vegetables
Gulai Cubadak Nangka Muda (Young Jackfruit Curry), Savory Spicy Coconut Milk Curry from Minang
Prep
20 min
Cook
40 min
Servings
5
Level
Medium
Gulai cubadak, also known as young jackfruit curry, is a savory Minang vegetable dish where the richness of coconut milk blends with warming spicy spices. Its soft, slightly chewy texture from the young jackfruit makes this curry perfect as an everyday side dish or a special menu for family gatherings. Best enjoyed warm with steamed white rice and crackers for a truly satisfying meal.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams young jackfruit
- 600 ml thick coconut milk
- 2 leaves bay leaves
- 3 leaves kaffir lime leaves
- 2 stalks lemongrass, bruised
- 3 inch piece galangal, bruised
- 8 pieces curly red chilies
- 5 pieces bird's eye chilies (optional, to taste)
- 8 shallots
- 4 cloves garlic
- 2 inch piece turmeric
- 2 inch piece ginger
- 4 candlenuts, roasted
- 1 tsp ground coriander
- 1.5 tsp salt
- 1 tsp palm sugar, finely shaved
- 3 tbsp oil for sautéing
- 300 ml water
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👩🍳 Instructions
- 1 Peel the young jackfruit and cut into medium-sized cubes, about 3x3 cm (roughly 1x1 inch). Briefly boil in boiling water for 5-7 minutes to remove the sap, then drain.
- 2 Blend the red chilies, bird's eye chilies, shallots, garlic, turmeric, ginger, and candlenuts using a blender or mortar and pestle until completely smooth.
- 3 Heat oil in a skillet or pot, then sauté the ground spice paste together with the bay leaves, kaffir lime leaves, lemongrass, and galangal until fragrant and cooked through, about 5-6 minutes over medium heat.
- 4 Add the ground coriander, stir well, and sauté briefly until the spice aroma is fully released.
- 5 Pour in the water and add the pre-boiled young jackfruit. Stir well and cook over medium heat until the jackfruit begins to soften, about 15 minutes.
- 6 Pour in the thick coconut milk little by little while continuously stirring so it doesn't curdle. Reduce the heat to low.
- 7 Season with salt and palm sugar, then stir well. Cook over low heat, stirring occasionally, for 15-20 minutes until the sauce thickens and the jackfruit is completely tender and has absorbed the seasonings.
- 8 Taste and adjust the salt or sugar as needed. Turn off the heat once the sauce has thickened and shows a slight sheen of oil on the surface, a sign the curry is perfectly cooked.
- 9 Remove from heat and serve the gulai cubadak warm with steamed white rice.
💡 Tips
• Boil the young jackfruit with a bit of salt to fully remove the sap so it doesn't taste bitter when cooked.
• Keep stirring the coconut milk continuously over low heat so it doesn't curdle and the sauce stays smooth and creamy.
• For a richer savory flavor, add a bit of dried anchovies or dried shrimp while sautéing the spice paste.
• This curry tastes even better the next day as the flavors deepen further, making it great for reheating.
📊 Nutrition Facts / serving
210
Calories (kcal)
3 g
Protein
16 g
Fat
17 g
Carbs
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