1. Fry the curry paste in the peanut oil over a low heat for around 2 minutes before adding the coconut milk and palm sugar. It’s in this liquid that the rest of the ingredients will cook, over a mild heat.
2. Peel the potatoes, cut them into 2cm cubes and add to the curry.
3. Thoroughly drain and rinse the jackfruit in a sieve and tear into small pieces. Now cut the remaining vegetables into bite-sized pieces, add to the curry and leave to cook for one minute. Last but not least, add the jackfruit to the curry and leave to simmer until it has heated through.
4. Then add No Fish Sauce and lime juice to taste. Add a handful of fresh cilantro. Serve in deep plates and decorate with a lime wedge, some chopped peanuts and more fresh cilantro. Tastes great with jasmine rice.