I decided to prepare green papaya curry to highlight this versatile tropical fruit. I mostly eat papaya alone, in a Smoothie, or in a Fruit Salad. If you haven’t tried papaya as yet then you want to see this article to find out What Is Papaya?
Green Papaya Curry
Green papaya is the unripe fruit of the papaya, originally from Central America but it is now grown in tropical regions of the world throughout the Caribbean and even here in Florida.
My first recollection of eating green papaya was when my mom used it as a meat tenderizer for stews. I later had it when I visited the Island of Antigua when it was prepared boiled in salted water and served as a vegetable side dish.
Green papaya is popular in many Asian cuisines where it is prepared as a salad, in stews, braised. I decided to make a Jamaican-style Curry with It that turned out so flavorful.
Green papaya is sold in most major supermarkets, Caribbean and Asian supermarkets. it is usually sold when the skin is green or yellow-green.
After purchasing papaya, you will need to store it in the refrigerator to prevent it from turning ripe if you do not intend to prepare the curry right away. However, if you leave it on a dry counter for a couple of days. The skin will turn to yellow color with orange flesh.
Some Of The Health Benefits Of Green Papaya
I also had to emphasize the amazing health benefits of green papaya. It contains more papain a digestive enzyme that helps to break down protein in the body than ripe papaya. Papain helps to improve digestion.
Green papaya contains a good source of fiber and latex which help wastes to pass from the colon easier.y
Carotenoids are found in papaya, they are converted by the body into Vitamin A. Vitamin A boosts eye health, prevents macular degeneration.
Green Papaya Curry Ingredients
- Green Papaya
- Coconut Oil
- Onion
- Garlic
- Ginger
- Green Onion
- Thyme
- Curry Powder
- Turmeric
- Cumin
- Coconut Milk
- Water
- Salt
- Scotch Bonnet Pepper
How To Make Papaya Curry?
- Cut the papaya in half lengthwise, using a sharp knife peel the thin green skin off the papaya,
- Scoop out the white immature seeds (optional). Cut the papaya into approximately 1/2 inch cubes. Set aside
- Heat oil in a large saucepan over medium-high heat. Add onion and cook until soft, about 2 minutes.
- Add garlic, ginger, green onion, thyme, and cook for a minute stirring.
- Add the curry powder, turmeric, cumin and cook until fragrant, 30 seconds.
- Stir in the papaya cubes to coat. Add coconut milk, water, salt, and pepper.
- Bring the curry to a boil, reduce heat to simmer for 25-30 minutes, mash some of the papayas.
- Serve with cooked brown rice or quinoa.
Other Amazing Curry Recipes To Try
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Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: Jamaican
Nutrition
(Per serving)- Energy: 130 kcal / 543 kJ
- Fat: 4 g
- Protein: 2 g
- Carbs: 0 g
Cook Time
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
- For: 4 Servings
Ingredients
- 1 1/2 pounds green papaya, or 4 cups chopped
- 1 tablespoon coconut oil, or use 1/2 cup of coconut milk to saute with
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 stalks green onion, chopped
- 2 sprigs fresh thyme
- 2 tablespoons curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin powder
- 1 teaspoon salt
- 1 Scotch Bonnet pepper, Optional or 1/4 teaspoon cayenne pepper
- 1 cup coconut milk
- 1/2 cup water
Instructions
- Cut the papaya in half lengthwise, using a sharp knife peel the thin green skin off the papaya,
- Scoop out the white immature seeds (optional). Cut the papaya into approximately 1/2 inch cubes. Set aside
- Heat oil in a large saucepan over medium-high heat. Add onion and cook until soft, about 2 minutes.
- Add garlic, ginger, green onion, thyme, and cook for a minute stirring.
- Add the curry powder, turmeric, cumin and cook until fragrant, 30 seconds.
- Stir in the papaya cubes to coat. Add coconut milk, water, salt, and pepper.
- Bring the curry to a boil, reduce heat to simmer for 25-30 minutes, mash some of the papayas.
- Serve with cooked brown rice or quinoa.
This was absolutely delicious!
Thank you Ann-Marie, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Hi Michelle,
I absolutely love your recipes and have tried a few of them. However, I always find it very difficult to print them. They always come out jumbled and I have never had this problem printing from other sites. Is there something you can do to fix it? I would appreciate it.
Thanks
Hello Andrea, my web developer is working on the issue. For me, it printed perfectly so it is mind bugging that this has been happening. Right now what I do, because I’m working on creating videos for some of the recipes. I copy and paste the recipe in Google Docs and print. Trust me having to do work around step is frustrating, but I would rather the issue gets fixed properly. Also, my recipes are tested and taste great, so I know my readers are understanding that I have their best interests at heart so it will be resolved as soon as possible.
Not sure what amount of water and coconut milk. It just says add coconut milk and water. The Ingredient say one can substitute 1/2 cup coconut milk instead of Coconut Oil. ??
Please give me a second let me double check, thank you Antonio
I fixed it. Please let me know how you enjoy it.