Main Course

Jackfruit Curry with Shrimp Paste (Pin Mi Tha Yet)

Original name: Jackfruit Curry with Shrimp Paste

Prep

15 mins

Cook

35 mins

Servings

BurmeseEasyDinnerDairy FreePescatarianGluten Free

About this dish

This Burmese-style jackfruit curry, known as pin mi tha yet, balances the sweet, meaty texture of young jackfruit with the funk of fermented shrimp paste. Simmered in coconut milk and aromatics, it's a rustic, comforting dish that pairs beautifully with rice.

Ingredients

UK and US measurements are both included for every recipe.

young jackfruit in brine

fruit

680 g (drained weight 400 g)

Imperial: 1 large can (about 14 oz drained)

shrimp paste

seasoning

1 teaspoon

coconut milk

liquid

400 ml (1 can), well shaken

Imperial: 13.5 fl oz (1 can), well shaken

neutral oil

fat

2 tablespoons

yellow onion

vegetable

1 large, diced

garlic cloves

herb

4, minced

fresh ginger

herb

1 tablespoon, minced

turmeric powder

spice

1 teaspoon

chili powder

spice

1/2 teaspoon

fish sauce

seasoning

1 tablespoon

water

liquid

120 ml

Imperial: 1/2 cup

fresh cilantro leaves

herb

A handful, chopped

lime wedges

fruit

2, for serving

Method

Drain and rinse the jackfruit

5 mins

Drain the canned jackfruit, rinse it well under cold water, and pat it dry. Use your hands to break it into bite-sized pieces, discarding any tough cores. Set aside.

Bloom the shrimp paste

2 mins

In a small bowl, mash the shrimp paste with a fork until smooth. Heat the oil in a large pot over medium heat. Add the shrimp paste and cook, stirring, for 1 minute until fragrant.

Soften the aromatics

6 mins

Add the diced onion to the pot and sauté until almost translucent, about 5 minutes. Then add the garlic and ginger, and stir for another 1 minute until fragrant.

Spice it up

1 mins

Add the turmeric, chili powder (if using), and fish sauce. Stir to coat all the aromatics and cook for 1 minute.

Simmer the curry base

10 mins

Pour in the coconut milk and water. Stir well, scraping up any browned bits from the bottom. Bring the liquid to a gentle simmer and let cook for 10 minutes to blend flavors.

Add the jackfruit

20 mins

Gently add the jackfruit pieces into the curry sauce. Cover with a tilted lid and simmer over low heat for 20 minutes until the jackfruit is tender and soaked with flavor. Stir occasionally.

Finish and serve

2 mins

Taste and adjust salt, then remove from heat. Garnish with fresh cilantro and serve hot with rice and lime wedges on the side.

Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board and knife

Nutrition facts

360 kcal

Calories

12 g

Protein

25 g

Carbohydrates

24 g

Fat

8 g

Fiber

780 mg

Sodium

Tips

Rinse the canned jackfruit well before using—it removes the briny flavor commonly found in the can.
If you cannot find canned young jackfruit, you can use fresh jackfruit, but make sure to remove the seeds and boil it for 10 minutes first to tenderize it.
For a milder curry, use half the shrimp paste and let the soak in the pot slowly build subtle depths, just as we do in our family—the secret stays in the pot.

Serving suggestions

Serve with steamed jasmine rice and a side of pickled tea leaf salad (laphet) for a truly Burmese experience. A squeeze of lime just before eating brightens all the murky, salty notes.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.