YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 30 mins TOTAL TIME: 40 mins

A simple curry using a new to us ingredient Ulu: "breadfruit"! Breadfruit is high in starch with a potato-like texture which helps to thicken the curry. This was such a fun new ingredient to cook with!


1 tbsp coconut oil
1 red onion, diced
1 large carrot, sliced
1 leek, sliced
1 breadfruit (sweet potato is a good alternative if you can't find breadfruit)
2 cups coconut milk
1 tbsp panang curry paste
2 tsp madras curry powder
2 tsp fish sauce
¼ cup chopped Italian parsley
White rice, for serving

Steamer basket 
Large pot 
Cutting board 


  1. To steam the breadfruit, slice the breadfruit open and remove the seed.
  2. Cut into quarters, place in a steamer basket, and steam for 1 hour.
  3. Remove from heat and allow to cool. Once cooled, peel off the skin, cut into chunks, and set aside.
  4. Heat the coconut oil in a large pot over medium-heat heat. Add the onion, carrot, and leek. Season with a pinch of salt and sauté until slightly softened.
  5. Add the breadfruit, coconut milk, curry paste, curry powder, and fish sauce.
  6. Simmer for about 20 minutes, until all of the veggies are tender. Toss in the parsley, serve over rice, and enjoy!

Note: If breadfruit is not available where you are, you can substitute diced sweet potato or yam. Just wait to add until about 10 mins into the simmering process.