I developed this recipe while working as the lead chef at a beachside cafe in Puerto Rico, where I crafted daily specials based on the freshest ingredients available. One day, I found myself with an abundance of unripe (green) papayas and decided to transform them into a comforting vegetarian curry. The dish quickly gained popularity amongst the regulars at the cafe, who often asked for the recipe to try at home. You can typically find green papayas at the Asian market, but if they’re not available, ripe papayas work beautifully and taste just as delicious. To elevate the dish, I recommend garnishing it with crunchy peanuts, fresh cilantro, shredded coconut, and toasted sesame seeds to create a balanced and satisfying meal.

Servings: 4 to 6

Ingredients:

1 green papaya*
2 tablespoons red curry paste
1 can coconut milk (full-fat)
2 cups spinach
4 cloves Garlic
2” piece ginger
2 shallots
1/4 cup peanuts
1/4 cup shredded coconut
1 bunch cilantro
1 tablespoon sesame seeds

Note If you live in NYC, I highly recommend Bangkok Center Grocery (in Chinatown) to source quality Asian ingredients!

Method:

Prepare the ingredients
Wash and dry the fresh ingredients. Peel and deseed the papaya; medium dice. Roughly chop the garlic. Peel and roughly chop the ginger. Finely dice the shallots. Pick the cilantro leaves off the stems. Roughly chop the peanuts.
Build the curry base
Heat olive oil over medium-high heat in a pan. Add the shallots, garlic, and ginger and season with salt. Cook for 1 to 2 minutes, or until fragrant. Add the papaya and season with salt. Cook for 3 to 4 minutes, or until slightly softened. Add the curry paste and stir to combine; cook for 30 seconds.
Braise the papaya
Add the spinach, coconut milk, and 2 cans of water; season with salt. Bring to a boil and partially cover with a lid. Simmer for 15 to 20 minutes, or until the papaya is tender and the liquid has thickened and reduced by half. Taste then season with salt, if desired.
Finish the curry
Spoon the cooked curry into a bowl. Garnish with the shredded coconut, roasted peanuts, sesame seeds, and cilantro leaves. Enjoy!