I rarely cook with a recipe but it was something like this
-Put two tablespoons coconut oil in the pan, heat but not too much, add in three tbsp Mays curry paste (red but green will also do)
– Sautee, add three tbsp sunflower oil, add 2 large chopped onions and two minced cloves of garlic turn up heat – add any meat you many want, cook that until the onions are soft and the garlic starts to crisp up a bit
-Pour in four cups of coconut milk(not coconut water, coconut milk) allow to cook for 30 minutes or so on lower heat. Add in chopped and peeled breadfruit small 1/2 inch pieces – I’d say about two cups but maybe it’s better to say four handfuls.
-Add in some kaffir lime and lemongrass. Simmir on low heat for another 30 minutes, add any other veggies (potatoes, carrots, tomatoes celery, etc) and you may need to add 1-2 cups of water because the breadfruit soaks up the coconut milk, don’t worry just add the water a bit at a time and taste as you go
-I like to add in about 6 tbsp of apple cider vinegar right at the end. Allow to simmer for at least another hour on low heat – check if the potatoes are done, add water as needed. Cook your jasmine rice. Add in a big handful of basil leaves chopped (or chiffoned if you can do that) cook a few more minutes.
-Let the basil get into it. When the rice is done, pack it into water glasses and then empty them on the plate
– Put the curry around your tower o’ rice.
Serve with spicy ginger mint lemonade. Enjoy.