Ingredients
Jackfruit: 1 kg
Red curry paste (vegan): 60 g (¼ cup)
Coconut milk: 800 ml
Soy sauce: 30 ml
Brown sugar: 12 g
Bell pepper, sliced: 200 g
Thai basil: 15 g
Lime juice: 15 ml

Method
Fry curry paste in 30 ml oil 1 min.
Add coconut milk + jackfruit + soy + sugar.
Simmer 20 min. Add peppers last 5 min.
Finish with lime + basil.