Preparation time: 25 minutes
1 1/2 cups fresh coconut milk
2 cups diced green papaya
1 cups diced chayote (WEAR GLOVES WHEN HANDLING TO PREVENT SLIGHT CAUSTIC AFFECT)
2 tablespoons curry power
1 teaspoon minced turmeric
salt & pepper to taste
1/4 cup butter
3/4 cup chopped green onions
1 tablespoon coconut oil
Saute onions & green papaya until papaya gets soft. The add chayote & other seasonings, mix to cover chunks with seasoning. Both chayote and papaya really soak up the seasoning!
Once soft, add coconut milk and let simmer for 5 minutes. Add some whole hot peppers before this step for optional extra seasoning. Do not overcook, or chunks can lose firmness.
Serve hot, but let cool slightly first, as papaya and chayote can really retain heat even when the rest of dish is only warm.
Recipe by Shelli Brin, inspired by Angletta Pascal
Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.