- 1 tbsp olive oil
- 1/4 cup korma curry paste
- 500g papaya, peeled, deseeded and mashed
- 400ml coconut milk
- 2 chicken breasts, thinly sliced
- 1 red capsicum, sliced
- 1 1/4 cup basmati rice
- Handful of Kaffir lime leaves (optional)
Over a low heat, heat oil and korma curry paste in a pan or casserole dish until fragrant.
Add papaya and coconut milk and bring to the boil. Cover with a lid and allow to simmer.
Add chicken and cook until chicken is cooked through.
Add red capsicum and cook for another 2 minutes.
Meanwhile cook basmati rice in a rice cooker or according to directions on packet.
Serve papaya and chicken curry with basmati rice.
Garnish with thinly sliced Kaffir lime leaves (optional). Season to taste.