- 1 half of medium papaya (peeled, deseeded, chopped in chunks)
- 1 small can of quality coconut milk
- 1 small onion (peeled & chopped)
- •1 garlic clove (peeled & chopped)
- Shrimp or Prawn Stock
- 1 small piece of lemongrass
- ¼ tsp turmeric
- red chili pepper
- Organic soya sauce & salt (for seasoning)
- Ginger(peeled & chopped)
- Vegetables like button mushrooms, carrot, red capsicum etc
- 1 half of breast fillet of Free Range Chicken, sliced into 6 - 7 strips
- Extra Virgin Olive Oil
- Juice of 1 small lemon and lemon rind
Prepare the chicken, slicing it and placing it on a small lunch plate. Sprinkle Paprika, some of the lemon rind, lemon juice, ginger, lemon grass, olive oil and garlic. Now with your fingers mix the ingredients in with the chicken strips so they will marinate. Set aside while you prepare the other parts of the recipe.
Wash some basmati rice and place it on the oven to serve with the meal later.
Peel, cut the papaya into half and take out the seeds. Slice the papaya or cut it into pieces. Set aside.
Blend onion, garlic, ginger, chili, lemon juice, shrimp stock, lemon juice, lemon rind and turmeric together in a food processor into a paste. Set aside.
Heat large fry-pan with until hot.
Place oil into pan, heat and add the vegetables while mixing them like a stir fry
Add the paste with the vegetables and lemongrass under medium heat and fry lightly until it changes color (the paste will turn light brown). It'll take about 12 minutes.
Add in the sliced papaya, stir and mix the vegetables and paste with the papaya.
Season with a light sprinkle of soy sauce & sea salt
Pour in the coconut milk. Add cold water for more liquid if required
Let it cook slowly for a further 5 minutes
While that is cooking, put small pan on oven and heat to high.
Place olive oil in pan and once heated place chicken strips into pan.
Fry until golden brown and turn to cook other side.
Once the chicken has fried for a few minutes with a golden color and crispy then place chicken into curry.
Pour a little lemon juice t de-glaze pad that chicken was fried in, place a little water and then pour this gravy into the curry as well for extra flavor.
Cook curry for further 7 - 10 minutes slowly.
Serve hot with rice.