Paleo-Friendly Papaya Chicken Curry

Using seasonal produce is an important part of eating healthy and living sustainably. With papaya and papaw currently in season I was keen to experiment with it in a savoury dish for something a little bit different. 

Gerard Kath, Papaya Australia President, says that this seasons' great quality can be attributed to minimal rain and generally favourable papaya and papaw growing weather.

In case you were not aware of just how amazingly good these two fruit are for you here's the science:

Nutritional Benefits

  • contain soluble and insoluble fibre, necessary for digesitve health;
  • contain a unique combination of antioxidants that assist our immune system;
  • contain skin protective nutrients;
  • are an excellent source of vitamin C and vitamin A and provides nearly three times as much fibre as 1/2 cup of brown rice per serve; and
  • are suitable before, during and after pregnancy due to the high folate, vitamin C and essential nutrients that promote a baby's growth and development.

Tips & How To Choose A Goodie:

1. To choose a ripe fruit - lightly press underneath the stem and it will give a little to the pressure;

2. They are fragile, a few dark spots or blemishes on the skin are normal;

3. Ripen in a fruit bowl but then store in the fridge once ripe - enjoy within two days;

4. Allow to sit out of the fridge for about 5 minutes before you eat it to maximise flavour;

5. To speed up ripening, place in a paper bag with a banana.

Now for the recipe - This is SO quick and SO easy and tastes INCREDIBLE. This has become a firm favourite at our house and will make a regular appearance on our table during papaya season each year.

Paleo-Friendly Papaya Chicken Curry
Serves 4

1 tbs olive oil
1/4 korma curry paste ( try to choose one with no added sugars)
500g papaya, peeled, deseeded and mashed
400ml can coconut milk ( organic if possible)
2 free range or organic chicken breasts, thinly sliced
1 red capsicum, sliced into strips
Handful of Kaffir lime leaves ( optional)

Over a low heat, heat oil and korma curry paste in a pan or casserole dish until fragrant.

Add papaya and coconut milk and bring to the boil. Cover with a lid and allow to simmer.

Add chicken and cook for another 2 minutes.

Add red capsicum and cook for another 2 minutes.

Serve with cauliflower rice *

Easy Cauliflower Rice
Wash & cut into pieces
Crumb using a food processor or grate it using a grater. Use what you need and store the remaining in fridge. It can also be stored in the freezer.
Fry it in olive oil, coconut oil or quality butter until tender. Season with S&P.

Garnish curry with thinly sliced Kaffir lime leaves and season to taste.

* Using a chopped onion in your cauliflower rice is optional. 


  1. Hi, this is a little of topic. I live in Redcliffe near Brisbane and I'd DESPERATELY like to get some feedback though to Mr Kath and all Red Papaya growers and sellers in Nt Qld. For their own good, for their continuation and prosperity, for a fast growing thriving Australian Red Papaya industry, and for the people who (try) to eat their produce. An article mentions “Maybe 1-3 per cent is now green papaya for Asian sellers,” well not here in Redcliffe. 1- 3 % would be fine, go ahead fill that niche. But EVERY supermarket and fruit shop in this area only has green Red Papaya. So green it will rot before it will ripen. I talk to the small fruit shop owners & they say they can't get ripe Red Papaya. I have trouble seeing how it could be different in surrounding areas. This City's fruit merchants buy about 80 green Red Papayas a week, & throw most of that out when it goes rotten on the shelves. That's only 80 Red Papaya being sold to an entire City! Wish I could get this message though to the growers & suppliers. Big supermarkets don't want to know about it, they just don't care, meanwhile the Red Papaya growers are only selling a fraction of what they should & the people are missing out. Yours Sincerely Dale


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