I went to the store and so happy to find the green papaya. This green papaya could be good to make Thai papaya salads, but the green papaya in coconut milk seemed a great choice.
I got a medium size green papaya and a can of leche de coco (coconut milk).
I kept the green papaya in the fridge.
Two days later, I was ready to cook the papaya. The green papaya was still green, and the skin had not changed color.
I peeled the skin; the papaya was still hard. I cut it into half. Oops, the flesh inside was turning to yellow-orangish ☹
I was thinking this papaya looked better for mixed papaya, cucumber, and jicama salads with crushed peanut sauce.
Unfortunately, I have no cucumber, jicama, or other vegetables to make that salad.
Okay, just kept it as a plan, the green papaya in coconut milk.
I sliced the flesh papaya thinly, put them in a pan.
Then I added:
-crushed ginger, onion, and garlics,
-chili peppers (optional),
-and laurel leaves.
Bringing them to boil.
The color looked like more dessert than vegetable to me, so I added some frozen cut green beans and mixed all of them.
Looked better then!
I added leche de coco (coconut milk), a pinch of salt, and simmer for a while. Lastly, garnish with mint leaves! Looks great and tasty 😊
Have you ever tried this kind of food? What do you call it?
In Philippine, this recipe is called Ginataang Papaya, but the flesh of green papaya must be white color.
I showed this photo to the best chef in this town, Chef James, he called it, Green Bean and Papaya Delight.