Papaya are available throughout the year however there is a peak supple in Spring and Autumn. So it’s definitely papaya season and I’ve been thinking of ways to enjoy this fruit other than chopped up on top of a bowl of muesli.
And there’s nothing wrong with papaya on muesli because the fruit has a lot of health benefits. A serve of papaya has more fibre than half a cup of brown rice. Papaya also have lots of antioxidants to boost your immune system and are high in Vitamin C. If you’re weight-conscious, papaya are low in fat and energy.
Papaya are best stored in the fruit bowl but are fragile and a few blemish marks are completely normal. Once ripe, the fruit should be eaten within two days. If under-ripe, place in a paper bag with a banana to speed up the process. The taste of a papaya is always better if enjoyed at room temperature.
The good people at Papaya Australia sent me a gift basket containing everything you need to make a papaya and chicken curry. I made the curry a few weeks ago and it was one of the quickest and easiest curries I have ever made that was also abundant with flavour.
This is a good recipe for anyone who’s busy and has family members hovering in the kitchen asking, ‘What’s for dinner?’ and ‘When’s dinner?’ and ‘How much longer?’ This curry requires only a handful of everyday ingredients, it can be whipped up in just a matter of minutes and why not make extra because everyone will be asking for seconds.
Because it doesn’t take long to make, I started the process by setting up the rice cooker and once that was bubbling away, started on the curry. Both were ready at the same time.
And for those with food allergies/sensitivities, this curry is gluten-free and dairy-free.
- 1 tbsp olive oil
- ¼ cup korma curry paste
- 500g papaya, peeled, de-seeded and mashed (about 1 medium papaya)
- 400ml coconut milk
- 2 chicken breasts, thinly sliced
- 1 red capsicum, sliced
- Handful of Kaffir lime leaves, finely sliced
- Basmati rice to serve
- Heat oil in a large, heavy-based pan. Add curry paste and stir until fragrant.
- Add papaya and coconut milk and bring to the boil. Cover with a lid and allow to simmer.
- Add chicken and cook until chicken is cooked through.
- Add capsicum and cook for another 2 minutes.
- Serve curry with basmati rice and garnish with lime leaves.
The mashed papaya gives a lovely colour and flavour to the curry.
For more recipes, visit Papaya Australia.