I love finding random fruits & veggies at the market & trying my hand at creating something with them. I found Okra a few months back, that was weird & the jury’s is still out on whether that was weird-good or weird-bad? For now I am just saying weird. Green papaya isn’t weird but it is certainly something I don’t find a lot at the markets.
Did you know that Green Papaya contains two of the most powerful plant proteolytic enzymes: papain and chymopapain which excel at breaking down proteins, fats and carbs, as well as aiding healthy digestion. It makes a delicious salad & could be used in place of green mango in my Green Mango Salad. You could use zucchini spirals if you don’t have green papaya in season for this recipe.
2 eshallots, finely sliced
1 tsp fresh grated ginger
3 cloves garlic, crushed
1 long red chili, finely chopped & seeds removed if you don’t like it got
Handful finely chopped mint
Handful finely chopped coriander
1 green papaya, julienned or use your veggie twister
1/2 cup fresh lime juice
1/4 cup coconut aminos (you could use tamari or soy)
4 kefir lime leaves, bruised but left whole
500ml coconut cream
1/2 cup lightly toasted cashews
1 tsp fish sauce
1 tbs honey or maple syrup
OPTIONAL- 1 kg chicken, finely diced
Sauté the chilli, garlic & ginger in a deep frypan or large saucepan. Add coconut cream, lime leaves, lime juice, aminos, fish sauce & honey & bring to the boil. Reduce to a simmer & add chicken. Continue to simmer until chicken is just cooked then use a slotted spoon to remove chicken & set aside. Find the lime leaves & pull them out too. Put the sauce back on the heat & allow to simmer until it has reduced by half then remove from heat & set aside.
In a big serving bowl add green papaya, herbs, eshallots and chicken & toss well to combine. Pour over the sauce & toss well again. Top with cashews & serve. This is delicious cold as well!
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