Ingredients
| 1 medium breadfruit (about 1.5kg), peeled, cored, cut into 1cm slices | |
| 3 tablespoons oil | |
| 1 onion, finely chopped | |
| 1 tablespoon fresh ginger, grated | |
| 3 cloves garlic, minced | |
| 2 tablespoons red Thai curry paste | |
| 400ml coconut cream | |
| 1 tablespoon sesame paste | |
| 1-2 teaspoons brown sugar (optional) | |
| fresh herbs, to serve (optional) |
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Instructions
| 1. | Parboil the breadfruit for 10-15 minutes, then drain. |
| 2. | Heat 1 tablespoon oil in a pan and sauté the onion, ginger and garlic for 4-5 minutes, until softened and fragrant. |
| 3. | Add the curry paste, coconut cream and sesame paste and simmer for 5-7 minutes. |
| 4. | Season with some salt and sugar, if using. |
| 5. | Use the remaining oil to grease a gratin dish, approx. 20cm x 30cm. |
| 6. | Layer the breadfruit and the spiced coconut sauce in the dish. |
| 7. | Heat the oven to 180°C. |
| 8. | Bake, covered, for 30 minutes, then uncover and bake for a further 15-20 minutes until golden. |
| 9. | Rest for 5 minutes then serve, garnished with herbs. |
Recipes & food styling Michael Meredith / Photography Manja Wachsmuth