Instant Pot Jackfruit Thai Green Curry

Ingredients

• 2 cans (397 g each; 14 oz each)young jackfruit in water or brine, drained
• 1 pouch (340 g; 12 oz)San-J Slow & Pressure Cooker Thai Green Curry Sauce
• 2 cupschopped kale leaves
• ½ cupwater
• to tasterice
• to tasteroasted peanuts
• to tastecoriander leaves
• to tastered pepper slices
• to tastelime wedges

Instructions

1. 1

   Pressure cook

   Put the drained jackfruit, curry sauce, kale and water in the pressure cooker, then stir to combine. Lock the lid, set the valve to sealing and cook at high pressure for 15 minutes. Release the steam, remove the lid and stir.

2. 2

   Serve with toppings

   Spoon the curry over rice and add your choice of roasted peanuts, coriander leaves, red pepper slices and lime wedges.

What is jackfruit Thai green curry?

Thai green curry is a fragrant curry traditionally built around green curry paste, aromatics and coconut milk. This version uses a prepared green curry sauce for convenience, with young jackfruit as the main ingredient.

Young jackfruit has a mild flavour and a fibrous texture that becomes tender as it cooks. Kale adds leafy greens, while the toppings bring crunch, freshness and a bright squeeze of lime.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 3g protein, 64g carbs, 8g fat.

The supplied nutrition per serving is 324 kcal, with 3 g protein, 64 g carbohydrates and 8 g fat. Jackfruit and rice contribute carbohydrates, while the curry sauce is a likely source of much of the fat; serve with extra greens alongside to balance the plate.

Choosing and preparing the ingredients

Jackfruit: use young jackfruit packed in water or brine, not ripe jackfruit in syrup. Drain it well before adding it to the cooker; if it is brined, a quick rinse can reduce excess saltiness.

Curry sauce: the pouch supplies the seasoning and sauce base, so the recipe needs only water to help everything cook together. Check the pouch instructions if your particular product gives pressure-cooker guidance.

What to expect from the pressure-cooker step

Sealing: confirm the lid is locked and the valve is set to sealing before starting the 15-minute high-pressure cook. The cooker also needs time to come to pressure, so the total time at the cooker will be longer than the programmed cooking time.

Release: follow the recipe's instruction to release the steam before removing the lid. Keep your hands and face clear of the steam vent.

Checking the texture

Jackfruit: after cooking, the pieces should be tender and easy to break apart with a spoon. Stir gently so some pieces separate into strands without turning the whole curry to mush.

Kale: the leaves should be softened and mixed through the sauce. If a few pieces remain firmer, stir and let them sit in the hot curry briefly before serving.

Making the toppings count

Peanuts: scatter them over each bowl just before serving to keep their crunch. Red pepper slices add a crisp contrast to the soft jackfruit and kale.

Coriander and lime: finish with coriander leaves and a squeeze of lime at the table. The fresh, citrusy notes complement the rich, seasoned curry sauce.

Serving it as a meal

Rice: serve the curry over rice as directed; the recipe does not specify a variety or quantity, so prepare enough for your table. Plain rice lets the sauce remain the main flavour.

For a fuller spread, offer extra kale or another simple vegetable alongside the bowls. Keep any additional toppings separate so everyone can choose what to add.

Recipe notes & tips

• Drain the jackfruit thoroughly so excess packing liquid does not thin the curry.
• Cut any especially large jackfruit pieces into smaller pieces before pressure cooking.
• Use the cooker’s high-pressure setting and check that the valve is sealed before starting.
• Release the steam carefully before opening the lid.
• Add peanuts and fresh toppings at the end to preserve their texture.

Variations

• More greens: stir extra kale into the curry before cooking.
• Extra crunch: add more roasted peanuts just before serving.
• Citrus finish: offer additional lime wedges at the table.
• Pepper topping: use extra red pepper slices for more crispness.
• Rice choice: serve with your preferred type of cooked rice.

Common mistakes to avoid

• Using ripe jackfruit: choose young jackfruit packed in water or brine for a savoury curry.
• Skipping the drain: drain the jackfruit first to avoid adding unwanted liquid.
• Wrong valve position: set the pressure-cooker valve to sealing before cooking.
• Opening too soon: release the steam before removing the lid.
• Adding toppings too early: keep peanuts and fresh garnishes aside until serving.

How to store

Refrigerate leftover curry in a covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions