Green Paw Paw Curry

Green paw paw curry is a creamy, vegan curry made with green papaya. This is traditionally served with rice. It tastes great with quinoa too. This curry is very easy to make and thus vegan curry will be loved by everyone alike.

Unripe papayas are called green papayas or green paw paws. Just like it’s ripe counterpart, the green papaya is loaded both vitamins, minerals, and other essential nutrients. The papain content is more in green papaya and helps is breaking down fat in the body. They have higher protein and higher fiber. This fiber rich papaya helps in keep the digestive system in shape. The amazing raw papaya can be substituted for potato. It is tad sweeter when you make curry. It will be very similar to aloo curry. I usually make salad, this curry, spicy stir-fried curry, or paratha with this veggie. Grab a paw paw and try this amazing vegan curry!

This is a traditional curry from Solomon Islands, Fiji, and other countries in Oceania. This curry is also very popular and often made in Indian subcontinent. This recipe is very similar to Indian style green papaya curry. I followed Global Adventure and Palatable Pastime (Fiji version using coconut cream instead of coconut milk). It tasted exactly like our Indian curry.

I am sharing this post for this week's Blogging Marathon. We are traveling virtually to Oceania and exploring the Oceanic cuisine. 

I am also linking this to Sundays on Silverado, What's for Dinner, and Inspire Me Monday.

Ingredients

Serves 4

Thai chili - 2, slit

Onion - 3/4 cup

Raw papaya - 1 lb, peeled, medium diced

Salt - 1 and 1/4 tsp

Curry powder - 1.5 tsp

Turmeric - 1/4 tsp

Water - 3/4 cup

Coconut milk - 3/4 cup

Coconut oil - 1 tbsp

Garlic - 1, finely chopped

Garnish

Cilantro

Sliced Thai chilies

Method

Heat coconut oil on a medium flame. Sauté onion, garlic, and Thai chili for 3 min until it is translucent. 

Add the curry powder and sauté for a minute.

Add the green papaya chunks, salt, turmeric, and water. Mix well.

Cook covered for 20 minutes.

Stir in the coconut milk, let it simmer for a minute.

Transfer to a bowl, garnish with cilantro and Thai chilies. Serve it warm with rice.