Recipe courtesy of Pok Pok

Tam Khanun

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  • Level: Advanced
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 serving
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1 ounce rendered pork fat

1 tablespoon smashed fresh garlic 

2 ounces fresh ground pork 

1 tablespoon kaeng awm curry paste 

125 grams young jackfruit, boiled (see Cook's Note)

1/2 teaspoon kosher salt 

1/2 cup cherry tomatoes, halved 

1/2 ounce fish sauce 

1 teaspoon lime leaf chiffonade 

4 tablespoons mixed herbs, such as cilantro, green onion or sawtooth

1 tablespoon fried garlic

15 grams khaep muu (whole)

3 toasted phrik kaliang


Special equipment:
large mortar and pestle
  1. Heat the pork fat in a pan over medium heat. When hot, add the garlic, pork and curry paste. Turn the heat to low and cook, stirring occasionally to break up the pork, for about 5 minutes until fragrant.
  2. While cooking do the following: Pound the jackfruit with the salt in a large mortar and pestle until the jackfruit has been smashed into shreds. Add the tomatoes, fish sauce and lime leaf and pound until combined with the jackfruit but still holding some of their shape. Add to the pan, scraping the mortar with a spatula or spoon to get all the food out.
  3. Cook together for about 2 minutes to combine flavors. Taste; it should be rich, a bit salty and a bit sour from the tomatoes. Add 2 tablespoons of the mixed herbs and mix together. Turn onto plate in a mound. Top with the remaining mixed herbs, fried garlic, khaep muu and phrik kaliang.

Cook’s Note

To boil the jackfruit, remove from the can, drain, rinse and drop into rapidly boiling water for 10 minutes. Drain, spread on a sheet pan, cool in the fridge until needed.

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