For the cooler months ahead, you can't go past a nutritious curry.


  • 1 tbsp olive oil

  • ¼ cup korma curry paste

  • 500g papaya, peeled, deseeded and mashed

  • 400ml coconut milk

  • 2 chicken breasts, thinly sliced

  • 1 red capsicum, sliced

  • 1¼ cup basmati rice

  • Handful of Kaffir lime leaves (optional)


  • 1.

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

  • 2.

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

  • 3.

    Add chicken and cook until chicken is cooked through.

  • 4.

    Add red capsicum and cook for another 2 minutes.

  • 5.

    Meanwhile cook basmati rice in a rice cooker or according to directions on packet.

  • 6.

    Serve papaya and chicken curry with basmati rice.

  • 7.

    Garnish with thinly sliced Kaffir lime leaves (optional). Season to taste.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 676kj
  • Fat Total 36g
  • Saturated Fat 21g
  • Protein 27g
  • Carbohydrate 66g
  • Sugar 12g
  • Sodium 405mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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