Salt & freshly ground black
pepper 800 ml of thick coconut
milk (unfortunately light coconut
milk doesn't work well with this recipe.
You can add more coconut milk )
1 chili (your choice)
1 lb papaya, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bittern)
Instructions:
1.In a large pot, sauté ginger, garlic, and lemon grass in oil.
2.Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
3..Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk. Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
4.Add the slices of green papaya and the chili.
5.When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
