Soft breadfruit in creamy coconut curry with onions and garlic — aromatic and hearty.
Breadfruit cubes are gently simmered in a light coconut curry sauce infused with garlic, onion, and warming spices. The breadfruit absorbs the subtle flavors while maintaining its tender texture. This comforting one-pot dish is filling enough to serve as a main course, yet light enough to accompany grilled fish.
Serves 4
In a large pot, sauté onion and garlic in a touch of coconut oil until fragrant, about 2 minutes.
Sprinkle curry powder and stir constantly for 30 seconds to bloom the spice.
Add breadfruit cubes and stir to coat with the spice mixture.
Pour in coconut milk and water. Bring to a simmer and cook uncovered for 20–25 minutes until breadfruit is very tender.
Taste and adjust salt. Serve hot with rice or flat bread.
Breadfruit must be cooked thoroughly to become tender — partially cooked breadfruit is starchy and unpleasant.
The curry should be creamy but not thick. Add more water if needed.
Turmeric alone gives a subtle warmth; use curry powder for more complex spice.
Add diced chicken or fish for protein
Mix in spinach or amaranth greens at the end
Use vegetable or fish stock instead of water for deeper flavor
Refrigerate up to 3 days. Reheats well in a covered pot over low heat.
Breadfruit has been a staple carbohydrate in the Marshall Islands for centuries. Simple curries allow the breadfruit to shine while adding warming spices.
Fresh is ideal. Frozen peeled breadfruit works well. Canned is too soft and mushy for this dish.
Yes, it will be a simple coconut stew instead. Add extra garlic or fresh herbs for flavor.
Per serving (250g) · 4 servings total
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