Biona Organic’s Vegan Thai Jackfruit Curry

Biona's Organic Vegan Thai Jackfruit Curry served in a blue bowl with a bowl of rice
  • 4 servings
  • 30 minutes to prepare
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  • 2 cans Biona Organic Jackfruit, drained
  • 1 large onion, cut into wedges
  • 1 large green pepper, sliced
  • 1 large red pepper, sliced
  • 50g mushrooms, any kind, sliced
  • 120g cashews
  • 1 can Biona Organic Coconut Milk
  • 2tbsp Biona organic coconut oil for frying
  • Handful basil
  • For the curry paste
  • 3 large spring onions, sliced
  • 2 fresh red chillies (more if you want it ultra spicy), thinly sliced
  • 8 whole lime leaves, fresh (or use the zest of 1 lime for every 2 leaves required)
  • 8 cloves garlic, minced
  • 1tbsp lime juice
  • 2tbsp Coconut Amnios (or soy sauce)
  • 2tbsp Biona Organic coconut oil
  • 4tbsp Biona Organic Tamari Sauce
  • 1tbsp Biona Organic Coconut Sugar (or standard sugar)


Biona Organic LogoBuilt on an unwavering commitment to 100% organic, ethically and sustainably sourced food, Biona began life on a kitchen table in London over 35 years ago. Biona have created this tasty vegan curry recipe using their organic tinned jackfruit, which you can now find in selected stores down the tinned vegetable aisle. Check before you travel, tap here for store finder (opens in new window).

“Having grown in popularity within the vegan community, the reputation of the humble Jackfruit is rising by the minute! Originating from Southern India, Biona Organic Jackfruit is a great source of fibre and vitamins as well as being hugely versatile when it comes to cooking. It has the ability to take on bold flavours and cleverly imitates the texture of pulled pork. Use as a delicious meat substitute in all your favourite dishes, from burgers and tacos to curries and stews.”


  1. First, prepare the curry paste. Place all paste ingredients together in a food processor and process well. Lime Leaf Tip: Prepare the lime leaves using kitchen scissors to cut out (and discard) the hard central stem. Set the paste aside.
  2. Cut jackfruit into desired bite size pieces, either in strips or cubes/chunks. Set aside.
  3. Place 2 Tbsp of coconut oil in a wok or deep frying pan over medium-high heat. Add the onion and stir-fry 3 minutes. Add the peppers. Continue stir-frying another 3 minutes, or until peppers have softened and turned bright in colour. Add a little more oil if needed.
  4. Add the jackfruit and mushrooms. Stir-fry another 3 minutes and add a little water if needed.
  5. Add the paste and then the coconut milk. Stir well to combine.
  6. Bring to a boil, then reduce heat to medium-low, allowing curry to gently simmer 2-3 minutes, or until ingredients are nicely cooked, but not overcooked. Try not to overcook this curry, or you will lose the fragrant taste of the paste.
  7. Just before serving, add the cashews, gently stirring them in. Check for seasoning, if it needs more salt, add a little tamari. To serve, potion out into bowls, sprinkle with fresh basil and serve with fluffy basmati rice or quinoa. Enjoy!