Easy Thai Green Papaya Curry with Shrimp
This Thai green papaya curry with shrimp is a childhood favorite. It's a simple Thai dish with crunchy textures and a mild flavor made with green papaya, succulent shrimp, and homemade Gaeng Som curry paste!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 2-10 Thai dried chilis, long chilis, or bird’s eye chilis
- Krachai 1 once, chopped small
- 1.5 oz shallot, chopped small
- 1 tsp Salt
- 2 tsp Shrimp paste
- 10 oz large shrimp, 3 for the paste and the rest left whole for the curry
- 5 cup water or low salt stock
- 2 cup green papaya shredded large about 2-inch pieces each
- 1.5 cup nappa cabbage
- 2.5 tbsp fish sauce
- 1/3 cup tamarind juice
- 2 tsp sugar
Instructions
- 1
Peel and shred the unripe papaya using a sharp knife. Chop the papaya into small pieces, around 2-inch pieces. Set aside.
- 2
Remove the seeds from the dried peppers and soak the chilis in hot water for 5-10 minutes.
- 3
Make the curry paste in a small food processor by combining dried chilis, Krachai, shallot, shrimp paste, 3 raw shrimp, and 2 tablespoons of water. Blitz until you have a smooth paste.
- 4
Combine the paste and cold water in a soup pot, bringing it to a gentle boil.
- 5
Add the chopped papaya and cook until fork tender, about 7-8 minutes.
- 6
Add the chopped Napa cabbage, whole shrimp, fish sauce, sugar, and salt. Cook for an additional 2 minutes.
- 7
Stir in tamarind juice last, taste-test the curry, and adjust the balance with more fish sauce, tamarind pulp, or sugar if needed. Done!