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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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CHICKEN PAPAYA CURRY

CHICKEN PAPAYA CURRY









Chicken Papaya Curry

Ingredients:

1 large yellow onion, slivered (about 1 cup)

1 papaya, peeled, seeded and diced into 1-inch cubes (about 1 cup)

1 lb chicken breast, diced into 1-inch cubes

1 can (13.5 oz) coconut milk

4 garlic cloves, minced

3 Tablespoons fresh grated ginger

1/3 cup chopped cilantro leaves

1 lime

2 Tablespoons olive oil

1/4 cup green curry paste (see notes)

2-3 red capsicum peppers (or ripe jalepenos), seeded and sliced

2-3 scallions, thin sliced for garnish (optional)


Directions:

In a large pan (love me some cast iron dutch oven here, dear), heat 2 Tablespoons of olive oil and cook the onions until translucent. Add the green curry paste and cook until it is fragrant and smooth.

Add the garlic, ginger, red pepper, and chicken. Cook until chicken has color and is cooked almost through. Add coconut milk and papaya, cover and let simmer for 8-10 minutes. Add cilantro and juice of one lime before serving in a deep bowl over a bed of coconut lime cilantro rice with broccoli or other veg of your choice (broccoli rules!).


Notes:

If you can't find green curry paste at your local grocery (the jars are small, so they're easy to overlook), you can order Thai Kitchen Green Curry Paste from Amazon.

This is even better with shrimp instead of chicken! Just saute some chrim in butter and garlic, then set it aside to add to the pan at the last moment. *chef's kiss!*

Papayas are in season through spring and early summer. At our local market, they can be the size of a basketball, so you might have more than you need. Use the rest to make a smoothie with mango, banana, yogurt and honey. You're welcome.
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