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Green Curry with Boiled Breadfruit

Green Curry Boiled Breadfruit

Looking for an exciting addition to your next Green Curry? Try Boiled Breadfruit!

Green curry and boiled breadfruit in general is hands down one of our favorite foods in the Caribbean! Here in Puerto Rico breadfruit trees are abundant, offering an exciting challenge to utilize their fruit in both savory and sweet dishes. Initially, firm breadfruit creates a nice alternative to rice, potatoes and bread (hence the name). Once ripened it takes on more sweetness offering pudding-like consistency for desserts. You have to try it!

Breadfruit is nourishing, heavy, sweet, cooling and moist making it an ideal addition for Vata and Pitta dosha; and of course during the times that they can be found ripe on the island. Known for its multitude of health benefits including digestive support, skin health and reducing inflammation. Breadfruit is also high in vitamin C, Omega-3 and 6, while offering nourishment to the body and brain alongside supporting sustained energy throughout the day.

Island Fresh Green Curry with Boiled Breadfruit is perfect for our local season

In our 500 Hour Professional Ayurveda Program we challenged the students to create a Vata-reducing meal plan with local foods. Similarly, we challenged ourselves and we came up with this delightful local dish! Our goal was to harvest or locally acquire 100% local and produce we came close!

Over the weekend we harvested breadfruit with a friend from a beautiful tree here in Puerto Rico. Each of the vegetables and herbs came from our favorite vendors at the Saturday market and even the coconut milk was locally made. To clarify, the cashews snuck in weren’t grown on island but incorporated simply because we love them. Additionally, freshly made tofu, local chicken or fresh fish would all be fantastic add-on options and could be locally sourced also!

Because the goal was to reduce Vata dosha (here Winter means cool evenings with rain and often very windy during the day) we considered the qualities we were looking to balance against. Warm, heavy, unctuous, sweet and salty were the qualities we built the meal around. Fresh pumpkin, zucchini, sweet seasoning peppers, onions, coconut milk and the side of breadfruit seemed like the perfect meal.

Boiled Breadfruit Recipe     Island Veggies

Boiled Breadfruit- the Simplest Approach

There are a the multitude of ways to cook breadfruit. It can be roasted whole, cut and made into fries, sautéed, baked, grilled or broiled.  Today we used breadfruit as a supplement to rice while trying to keep the dish as locally sourced as possible.

Easy Boiled Breadfruit

  1. Wash the fruit, cut off the skin and cut it into bite size portions.
  2. Place them in a large pot with 1/2 tsp himalayan salt, 1 whole cut onion, 3 cloves of garlic and 1 sliced lime.
  3. Cover with water and bring to a boil (lime helps keep the fruit from oxidizing)
  4. Allow the breadfruit to cook on a low boil until just soft. It takes around 20 minutes.
  5. Strain water and serve.

Try boiled breadfruit with a drizzle of ghee or coconut oil. It’s delicious with our Peanut Travel Chutney, Savory Tomato Chutney, or as a side dish paired with vegetables. You may even like it for breakfast!






Green Curry with Boiled Breadfruit

Prep Time: 20 Minutes
Cooking Time: 30 Minutes
Total time: 50 Minutes
Servings: 4
Green Curry with Boiled Breadfruit


Preparation of Vegetables
  • Prepare Boiled Breadfruit as mentioned above
  • 1 small zucchini
  • 1/4 medium pumpkin
  • 1 large seasoning pepper
  • 1/2 onion
  • Thumb fresh ginger
  • 1 tbsp coconut sugar
  • Himalayan pink salt to taste
Island Fresh Green Curry Paste
  • 1 japaleno (take out half of the seeds)
  • 1 small red onion
  • 2 tbsp fresh ginger (galangal if locally sourced)
  • 5 cloves garlic
  • 1 lime- juiced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric powder
  • 1 small bunch fresh cilantro
  • 2-3 tbsp water as needed to blend
Fresh Coconut Milk
  • 1 dried coconut- open and remove all pulp
  • Cover coconut with water. Blend and strain through cheesecloth to make fresh coconut milk.


1. Prepare Island Fresh Green Curry. Set aside. If using store bought check level of chili heat.
2. Prepare fresh Coconut Milk. Set aside. If using canned get full fat.
3. Prepare Boiled Breadfruit. Strain and set aside.
4. Saute onions and ginger in pan over medium heat with coconut or sesame oil
5. Add pumpkin and 2 tbsp curry paste. Stir until well coated.
6. Add coconut milk to cover pumpkin. Cook 2-3 minutes over medium high heat
7. Add remaining vegetables
8. Cook until soft. Add salt to taste
Serve Island Fresh Green Curry with breadfruit on the side.
Optional- add roasted cashews, peanuts, coconut shreds and cilantro to garnish
*NOTE* we served this with a moderate HEAT, adjust accordingly for your constitution and to find balance in your local climate
**Find fresh local produce in your area to create your own unique variation**
***Add tofu, chicken, or fish if desired***

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