A firm believer in cooking what you have on-hand, I had an open, unripe green papaya - you can read about my Antingua papaya pie disaster - some fresh yellowtail from a friend, and leftover coconut rice. Some researching into savory dishes that utilize green papaya and I came up with this...
4 cloves of garlic, peeled and minced
1 finger-sized piece of fresh ginger, peeled and minced
3 potatoes, washed and cubed
1 green papaya, peeled and cubed
1 t ground curry powder
1/2 t ground cumin
1/2 t ground paprika
dash of cinnmon
1/2 t fennel seeds
1 can of coconut milk
1 C water
2 filets of yellowfin tuna (or whatever fish you have), cut into cubes
2 C leftover brown basmati coconut rice with peas (or whatever rice you have available)
rough-chopped cilantro for garnish
In a large flat-bottomed pan, brown the garlic and ginger in a splash of olive oil. Add the potatoes and green papaya. Cook till they begin to soften. Add spices, coconut milk, and water. Bring to a boil, then reduce to a simmer until most of the liquid is absorbed. Add the cold, lefover rice, pressing into the liquid. Lay the yellowfin on top. Cover and steam for 10 minutes or until fish is cooked through. Spoon into individual bowls and serve with chopped cilantro on top.
Dylan did a great job on this dinner...and I still have half the green papaya to make a Thai salad for lunch tomorrow.