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| Green papaya curry |
When it comes to Asian food I am first in line - to eat, and last - to cook. So far I've mastered stir-fries and a curry dish, that vary to what is available in refrigerator and a few cans: coconut milk, curry paste, and straw mushrooms sometimes.
When I read a recipe, I am often intimidated by a long list of ingredients and unfamiliar names. Needless to say, I make a curry dish just a few times a year, and only one that I've somewhat succeeded.
Last Saturday The Husband was off and we went to the local Farmer's Market, and spent the whole $12 on fresh cabbage, new potatoes, herbs, green peas, and leafy greens. Not bad, if you ask me.
On the way home we stopped at now our favorite Mexican La Hacienda just to explore.
Then we bumped into a big Asian Market, where we spent about an hour: we were like a little kids in a candy store. Colorful inviting packages of products we had no idea what they were left us feeling childish as we were taking turns guessing what's in it. We ended up buying a few things, including shredded green papaya. We decided to try it after we watched Anthony Bourdain's episode in Vietnam.
Plan A: to start with curry paste from a can and just add all other ingredients until it's all done. Upon opening, the can content was less then appealing so it had to be disposed.
Plan B: cook grated ginger, garlic and curry powder, then add coconut milk and other ingredients, which in this case were potatoes from the market, shredded green papaya, and a can of straw mushrooms. I cooked it until potatoes were done and served hot with some brown rice and sprouts.
All together ingredients married well, including papaya, that added crunch to the dish.
When table was set up, I called everyone: "Hurry to the table! Hurry, hurry, here comes papaya curry!"
Have you cooked with green papaya?
How did you prepare it, and what is the best way to eat it?
See you,
Marina
