Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Put red chilli, garlic, shallots, lemon grass & turmeric in a mortar, add the shrimp paste & salt, pound to a paste, add water to make mixture smooth and pasty.
2. Pour chicken stock into a wok and bring to the boil, stir in the curry paste and bring back to the boil if mixture has switched to a simmer
3. add tamarind juice/paste, sugar and coconut milk
4. add the thinly sliced papaya and diced chicken meat, lower to a simmer and cover for 20-25 mins or till the chicken meat is thoroughly cooked, stir the mixture frequently.
5. uncover pan and allow the mixture to boil off any excess liquid.
6. stir in lime juice and transfer to a warm dish to serve, garnish with lime slices.
