1 hr 40 minutes
Blend the chillies, garlic, shallots, lemongrass sticks and turmeric powder with 2 tbsp of water to make a thick paste. Then place in a wok with a splash of oil.
Pour in the coconut milk, then stir until combined and it looks thick and creamy.
Pop the cinnamon stick, cloves, star anise and cardamom pods into the wok. To make it easier to find them later, you could put them in a sealed muslin pouch, then add them to the wok.
Put the jackfruit in along with 2 cups of water, and stir well.
Tie the lemongrass in a knot, and add it to the pan, as well as the finely sliced kaffir lime leaf, lime juice and sugar. Simmer for 1 hour 30 minutes and season with salt.