Fa'i Esi (Green Papaya with Coconut Cream)
Shredded green papaya simmered briefly in coconut cream with onion, a simple, mild side dish that uses unripe fruit from the backyard. It has a soft, slightly sweet character balanced by the savory coconut sauce.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Grater or julienne peeler
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 11
- carbs
- 12
- protein
- 2
- calories
- 150
Instructions
- 1
Peel the green papaya. Shred it using a grater or a peeler that cuts thin matchsticks.
- 2
Put the shredded papaya, onion, and coconut cream into a saucepan.
- 3
Heat the liquid until it starts to gently bubble at a simmer.
- 4
Cook uncovered for 15 minutes, stirring occasionally. Cook until the shreds are tender and the sauce thickens slightly.
- 5
Season with salt. Serve the dish warm.
Chef's tips
Shred the papaya into thin pieces so it cooks fast and absorbs the coconut cream evenly.
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Using ripe papaya, which makes the dish too sweet and mushy
- •Overcooking the papaya until the shreds completely break down
Serving suggestions
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