Step 1

Preheat the oven to 400° F (205° C). Poke a few holes in the eggplant with a knife or fork and place in an oven-safe dish. Roast in oven for 20 minutes or until the eggplant is tender when stabbed with a fork.

Step 2

Remove eggplant and allow to cool. Once cool enough to handle, peel the skin off the eggplant and discard. Cut the eggplant into bite-size pieces.

Step 3

Sauté the red bell pepper until tender. Add the eggplant and jackfruit into the skillet with the red bell pepper.

Step 4

Mix in the green curry paste, salt, sugar, and ground turmeric. Once incorporated, add the coconut milk 1/2 cup at a time, stirring constantly. Simmer for 10 minutes, allowing the flavors to come together.

Step 5

Taste and adjust the seasonings as needed. Serve over a bed of jasmine rice.