I absolutely love this recipe because it’s a unique and vibrant blend of spices and ingredients, bringing out the best in papaya with a perfect balance of creamy coconut and zesty lemon. The aromatic curry leaves and bold spices like cumin and mustard seeds make each bite a deliciously exotic experience that resets my cooking routine to something truly exciting.
Papaya curry is one of the healthiest and most balanced blends of flavors that I know of. It has the sweetness from the ripe papaya, a warm spice profile that includes turmeric, cumin, and coriander, and a super-rich base of coconut milk.
To be honest, though, I would say that curry leaves and mustard seeds take its taste to the next level. If you can get your hands on those ingredients, I highly recommend using them.
Ingredients
Papaya:
High in vitamins A and C and fiber; contributes an all-natural sweetness.
Mustard Seeds:
Supply a flavor reminiscent of nuts; excellent source of antioxidants.
Curry Leaves:
Fragrant; full of vital nutrients, helps the stomach process food.
Onion:
Contributes layers of flavor; is a source of vitamin C and fiber.
Garlic:
Increases the body’s defenses; recognized for its inflammation-combating traits.
Turmeric Powder:
Provides a comforting, rich flavor; holds curcumin for health payoffs.
Coconut Milk:
A creamy consistency; imparts healthy oils and a touch of sweetness.
Ingredient Quantities
- 1 medium papaya, peeled, seeded, and chopped
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 cup coconut milk
- 1/2 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Instructions
1. In a large pan, over medium heat, warm vegetable oil. Add the mustard seeds and allow them to splutter.
2. Put in curry leaves, and allow them to sizzle in the oil.
3. Add the diced onion and sauté until translucent.
4. Incorporate the minced garlic and the grated ginger; sauté for 1-2 minutes until they’re fragrant.
5. Introduce the slit green chilies, turmeric powder, coriander powder, cumin powder, and red chili powder. Combine well and allow to cook for another minute.
6. Chop the papaya and add it to the spices, stirring until everything is well coated.
7. Add the coconut milk and water, bringing the mix to a gentle simmer.
8. Salt to taste; cover; and allow to cook for 15–20 minutes, or until the papaya is tender.
9. Mix in the newly squeezed lemon juice and taste for seasoning. Adjust if necessary.
10. Chopped cilantro can be used as a garnish, and the dish can be served very hot with rice or any kind of bread.
Equipment Needed
1. Large pan
2. Stirring spoon
3. Measuring spoons
4. Knife
5. Cutting board
6. Garlic press or grater (for garlic and ginger)
7. Grater (for ginger if not using the same for garlic)
8. Citrus juicer (for lemon juice)
9. Measuring cups
10. Lid for pan (optional but useful for simmering)
11. Serving spoon
FAQ
- Can I use unripe papaya for this curry? Yes, both ripe and unripe papaya can be used, but unripe papaya will result in a less sweet and slightly firmer texture.
- What can I use instead of coconut milk?Almond milk or cashew cream can replace coconut milk, but they bring different flavors to the dish.
- Is this curry very spicy?The heat level is moderate, courtesy of the green chilies and red chili powder. Adjust the amount to suit your taste.
- Can I prepare this curry in advance? Yes, you can make the curry a day ahead and store it in the refrigerator. It may even taste better as the flavors meld.
- How should I serve papaya curry?Steamed rice, quinoa, or flatbreads like naan or roti make for a complete meal paired with that.
- Can I add other vegetables to this curry?Certainly! Veggies such as potatoes, bell peppers, or carrots are excellent additions to this curry.
- Is the lemon juice necessary?If preferred, the lemon juice can be omitted. It adds a fresh, tangy flavor that balances the richness of the coconut milk.
Substitutions and Variations
Coconut oil or olive oil can be used in place of vegetable oil for a different flavor profile.
If unavailable, cumin seeds can take the place of mustard seeds.
If you can’t find curry leaves, you can use a bay leaf to add a different kind of aromatic touch.
One half teaspoon of garlic powder can be used to replace garlic cloves.
Canned coconut milk or heavy cream can be used instead of fresh coconut milk for a creamier texture.
Pro Tips
1. Even Cooking: To ensure the papaya cooks evenly, chop it into consistently sized pieces. This will help it absorb the flavors better and ensure a uniform texture.
2. Spice Infusion: For a deeper flavor, dry roast the cumin, coriander, and mustard seeds separately before grinding them into powders. This will enhance the aroma and taste of the spices in the dish.
3. Coconut Milk Tip: Use full-fat coconut milk for a richer and creamier texture. If you’re using canned coconut milk, shake the can well before opening to make sure it’s well combined.
4. Balancing Heat: Adjust the number of green chilies and the amount of red chili powder based on your heat preference. De-seed the chilies for a milder taste while retaining their flavor.
5. Resting Time: After cooking, let the dish rest for a few minutes off the heat. This allows the flavors to meld, making the dish more harmonious and flavorful when served.
Papaya Curry Recipe
My favorite Papaya Curry Recipe
Equipment Needed:
1. Large pan
2. Stirring spoon
3. Measuring spoons
4. Knife
5. Cutting board
6. Garlic press or grater (for garlic and ginger)
7. Grater (for ginger if not using the same for garlic)
8. Citrus juicer (for lemon juice)
9. Measuring cups
10. Lid for pan (optional but useful for simmering)
11. Serving spoon
Ingredients:
- 1 medium papaya, peeled, seeded, and chopped
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 cup coconut milk
- 1/2 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lemon juice
Instructions:
1. In a large pan, over medium heat, warm vegetable oil. Add the mustard seeds and allow them to splutter.
2. Put in curry leaves, and allow them to sizzle in the oil.
3. Add the diced onion and sauté until translucent.
4. Incorporate the minced garlic and the grated ginger; sauté for 1-2 minutes until they’re fragrant.
5. Introduce the slit green chilies, turmeric powder, coriander powder, cumin powder, and red chili powder. Combine well and allow to cook for another minute.
6. Chop the papaya and add it to the spices, stirring until everything is well coated.
7. Add the coconut milk and water, bringing the mix to a gentle simmer.
8. Salt to taste; cover; and allow to cook for 15–20 minutes, or until the papaya is tender.
9. Mix in the newly squeezed lemon juice and taste for seasoning. Adjust if necessary.
10. Chopped cilantro can be used as a garnish, and the dish can be served very hot with rice or any kind of bread.
