Step 1

Combine all the ingredients in the “spices to toast” list in a small, dry skillet and heat over medium heat. Once the pan has heated, toast the spices for 2 minutes, stirring continuously to make sure they don’t scorch. Transfer the toasted spices to a spice grinder and grind to a fine powder (or use a mortar and pestle).

Step 2

Combine the ground toasted spices, the “ground spice blend” ingredients, and the “fresh herbs” in a food processor. Blend until it forms a mostly consistent paste. You can also use a mortar and pestle for this stage if your equipment allows.

Step 3

Pour a quarter of the coconut milk into a large saucepan and heat over medium heat until boiling. Add the curry paste from the food processor. “Fry” the curry paste for about 5 minutes, stirring frequently.

Step 4

Add the rest of the coconut milk and all the ingredients under the “To simmer” list. Stir well. When the liquid reaches a boil, turn to low heat, cover, and simmer until both the potato and jackfruit are tender.

Step 5

Before serving, taste the gravy and add more soy sauce or palm sugar, if needed. Garnish with peanuts, cilantro, lime juice, and Fresno chile slices. Serve with steamed jasmine rice.