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Pawpaw Curry with Lolo

Sue Lau
Prep Time 15 mins
Cook Time 20 mins
Course Main Dish, Side Dish
Cuisine Fijian, Pacific Rim


  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 1 tablespoon chopped garlic
  • 1 large onion chopped
  • 3-3.5 pounds green papaya
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground fenugreek
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground red pepper or cayenne
  • 1 cup water
  • 1 cup canned coconut cream
  • 1-2 chopped green Thai chillies
  • 1-2 tablespoons chopped cilantro


  • Peel green papaya and remove seeds. Dice into chunks and set aside.
  • Heat coconut oil in a large skillet and add the mustard and cumin seeds plus the garlic and allow to sizzle and become fragrant.
  • Add the onion and cook until onion browns lightly.
  • Stir in the papaya and spices along with the water.
  • Cover and simmer for about 15-20 minutes or until the papaya softens. I've described the raw papaya texture to be like potato- similarly, it should have the texture of cooked potato when it is done. Time might vary depending on the size of chunks.
  • Stir in the coconut cream and heat briefly.
  • Garnish with chopped chillies and fresh cilantro.
  • Serve with steamed rice.


From the kitchen of palatablepastime.com
Keyword Eat the World, Pawpaw