Green Papaya Curry with Fresh Coconut is a traditional Pitcairn Islands recipe for a dish of lightly-curried green papaya and coconut pulp that's typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Pitcairn Islands version of: Green Papaya Curry with Fresh Coconut.
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This is a traditional Pitcairn Islander green (raw) papaya that is typically served as an accompaniment.
Ingredients:
1/2 Raw Papaya, peeled and cut into small cubes
1 small Potato (or sweet potato), peeled and cubed (optional)
500ml Water
1/4 tsp ground Turmeric
pinch of hot Chilli Powder
1 tbsp Polynesian curry powder
Salt, to taste
75g Fresh Coconut blended to a paste with little water
2 tsp fresh ginger, finely grated
1 tbsp Coconut Oil
1/2 tsp Mustard Seeds
4 Curry Leaves
3 Green Chillies, sliced
Method:
Combine the papaya, potato (if using), water, turmeric, ginger, hot chilli powder and salt in a pan and bring to a boil.
Reduce the heat and cook over low heat until the papaya is half cooked. Add the coconut paste and cook till the papaya is soft.
For the tempering: place a small pan over medium heat. Add the coconut oil and use to fry the mustard seeds until they begin to pop. At this point add the curry leaves and green chilli and pour the oil over the papaya curry.
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