| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 14g | 10g | 26g |
| sugars | fibre | protein | salt |
| 6g | 5g | 3g | 0.6g |
Why do I love this recipe for Breadfruit and Coconut Milk Stir-fry? It’s a simple question with a multi-layered answer, much like the complex, satisfying flavors this dish brings to the table. Being a native New Yorker, I’m continuously inspired by the rich tapestry of cultures that define my city. And although I grew up surrounded by an array of worldly cuisines, it wasn’t until later in life that I discovered the incredible versatility of breadfruit.
A Culinary Melting Pot on a Plate
Breadfruit might be new to some, but it’s a staple in many tropical cultures. Its texture is wonderfully starchy and satisfying, similar to a potato but with an earthy undertone that speaks of far-off locales. In this recipe, breadfruit is paired with coconut milk, a classic combination that gives the stir-fry a creamy, luscious consistency. The coconut milk adds a subtle sweetness that complements the vibrant flavors of the vegetables and spices.
Health Benefits and Nutritional Highlights
Beyond its rich flavors, this Breadfruit and Coconut Milk Stir-fry offers several health benefits. Breadfruit is a great source of dietary fiber, which helps support digestive health. Coconut milk, while creamy and indulgent, contains medium-chain triglycerides (MCTs), a type of fat that may improve heart health and boost metabolism. Paired with colorful bell peppers rich in vitamin C, and turmeric known for its anti-inflammatory properties, this stir-fry combines nutrition and taste.
Versatility at Its Best
One of the reasons I adore this dish is its flexibility. It can easily be a stand-alone meal, providing a hearty and fulfilling experience. Alternatively, you could serve it alongside grilled fish or tofu for added protein. Want to explore more? It shares a flavor profile with Thai Red Curry or even a Caribbean-inspired vegetable curry, making it a versatile addition to any culinary repertoire.
If you’re new to breadfruit, or simply looking to diversify your vegetable-based recipes, this Breadfruit and Coconut Milk Stir-fry is an excellent place to start. With its robust flavors and health benefits, it’s a dish that reminds me why I fell in love with cooking in the first place: the endless possibilities and the joy of sharing a bit of my culinary world with you.
What You’ll Need
- 2 medium breadfruits, peeled and cubed
- 1 can (13.5 oz) coconut milk
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Method
Step One
Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onion and minced garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
Step Two
Add the cubed breadfruits to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and brown slightly.
Step Three
Stir in the sliced red and green bell peppers, and cook for another 3-4 minutes until they start to soften.
Step Four
Pour in the coconut milk, and add the ground turmeric, ground cumin, salt, and black pepper. Stir well to combine all the ingredients.
Step Five
Bring the mixture to a simmer and cook for about 10-12 minutes, stirring occasionally, until the breadfruits are tender and the sauce has thickened.
Step Six
Add the soy sauce and lime juice to the skillet, stir well, and cook for an additional 2 minutes.
Step Seven
Remove the stir-fry from heat and garnish with freshly chopped cilantro before serving.
