Breadfruit and Coconut Curry
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The Tale of Breadfruit and Coconut Curry
Story updated
Breadfruit, originally domesticated in the Pacific and spread across the region by Austronesian voyagers thousands of years ago, remains a staple starch on atolls like Kiribati where soil and rainfall limit other crops. Cooking it in coconut curry reflects the islands' reliance on coconut for both fat and flavor in a landscape with few other resources.
Ingredients
Scale:· 4 servings
- 1 large breadfruit, peeled and cubed
- 2 cups coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1 tomato, chopped
- 1 tbsp coconut oil
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- 1Heat coconut oil in a pot and sauté the onion and garlic until softened and fragrant.
- 2Stir in the curry powder and cook briefly to release its aroma.
- 3Add the chopped tomato and cook until it begins to break down.
- 4Add the cubed breadfruit, stirring to coat it in the spiced onion mixture.
- 5Pour in the coconut milk and bring to a gentle simmer.
- 6Cover and cook for 25-30 minutes until the breadfruit is tender and the sauce has thickened slightly.
- 7Season with salt to taste.
- 8Garnish with fresh cilantro if desired and serve hot with rice or on its own.
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