1 papaya
1 Tbl brown sugar
fish sauce or prawn sauce
basil leaves
Curry Paste Ingredients
4 chillies
3 shallots
1 piece ginger
2 lime leaves
1 piece (2.5cm) green ginger (chopped)
3 stalks lemon grass (tender part chopped)
juice of 2 limes

Place all of the curry paste ingredients into a blender until made into a paste. Store in the fridge.

Peel the papaya very lightly, a little skin will help keep the fruit together when cooked. Cut in half and remove the seeds, then cut into large pieces.

Heat a little oil in a saucepan and fry a little curry paste. The amount of paste will depend on your palate. Start with 1 Tbl, add 750mls water and bring to the boil, add 1 Tbl brown sugar, and the cut-up papaya - reduce to a simmer. Add a seasoning of fish sauce (or prawn sauce).

When the papaya is cooked, add about 20 basil leaves and serve.

Pumpkin, jakfruit and breadfruit may also be used in this recipe.

Mossman Branch Newsletter, July 1993

DATE: March 1985

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