Ginataang Papaya (Papaya in Coconut Milk)

This ginataang papaya has a creamy, rich flavor, is made from papaya, and is cooked with coconut milk. This version has no meat, but you can easily add meat to this recipe. 

Why this recipe works

• This green papaya dish is creamy and delicious.
• Papaya has a lot of health benefits.
• The recipe can easily be added with meat if you choose to do so.

What goes into this recipe

Ingredient Notes and Substitutions

Papaya - you will need green papaya for this recipe. Ripe papaya will not work for cooking this recipe. 

Coconut milk - I usually use canned coconut milk because it is primarily available in Canada. If you want to use freshly squeezed coconut milk, you can. If you want a healthier option, you can substitute coconut milk with water, chicken stock, or vegetable stock. 

Malunggay leaves - also called Moringa Leaves. You may also use spinach or bok choy as a substitute. 

Water or chicken stock - if you want a  vegetarian dish, you will need water for this recipe. 

Chilies - you can add some chilies if you want to add some spice to the dish. 

How to prepare the green papaya

1. Slice the ends off of the papaya. It will help stabilize the paella when you are peeling the skin. 
2. Peel the papaya. 
3. Cut the papaya in half and remove the seeds using a spoon. 
4. Divide papaya into 8 slices. 
5. Slice and remove the insides of the papaya using a sharp knife. (see photo number 5 below). The inside part is stringy, and you will want to remove that. 
6. Slice into ¼ inch thickness. 

How to make this recipe

1. Sauté onion and garlic with oil for 1-2 minutes. 
2. Add the sliced papaya. Stir for 3 minutes. 
3. Add the water and let it simmer for 15 to 20 minutes or until the papaya is tender in medium heat. If the papaya is not yet tender and it is getting dry, you may add more water. 
4. Add the coconut milk and let it simmer for 15-20 minutes.
5. Add the malunggay and season with salt and pepper. The malunggay does not take long to cook, so after you have seasoned it, turn the stove off.
6. Serve and enjoy.

How and what to serve

You can serve this recipe as a main dish for lunch and supper or as a side dish. 

Storing instructions

This dish will keep in the fridge for up to 5 days.

FAQs and expert tips

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Recipe

Ginataang Papaya (Papaya in Coconut Milk)

This ginataang papaya has a creamy, rich flavor, is made from papaya, and is cooked with coconut milk.

5 from 3 votes

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Cuisine: Asian, Filipino

Course: Main Course, Side Dish

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 473kcal

Author: Adelyn

Ingredients

• ▢ 3 pounds green papaya
• ▢ 2 tablespoons oil
• ▢ 1 small chopped onion
• ▢ 4 cloves minced garlic
• ▢ 1 ¾ cup coconut milk
• ▢ 1 cup malunggay leaves
• ▢ Salt and pepper to taste
• ▢ ½ cup water or chicken stock

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Instructions

• Slice the ends off of the papaya.
• Peel the papaya.
• Cut the papaya in half.
• Remove the seeds using a spoon.
• Divide papaya into 8 slices.
• Using a knife, slice and remove the insides of the papaya.
• Slice the papaya into ¼ inch thickness.
• Sauté onion and garlic with oil.
• Add the papaya. Stir for 3 minutes.
• Add the water.
• Let it simmer for 15 to 20 minutes or until the papaya is tender in medium heat.
• Add the coconut milk and let it simmer for 15-20 minutes.
• Add the malunggay and season with salt and pepper.
• Serve and enjoy.

Nutrition

Serving: 4servings | Calories: 473kcal | Carbohydrates: 51g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 42mg | Potassium: 1042mg | Fiber: 6g | Sugar: 28g | Vitamin A: 3233IU | Vitamin C: 341mg | Calcium: 358mg | Iron: 5mg

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