PAPAYE VERTE AU THON AU LAIT DE COCO 🥥 recette comorienne #Roukianass

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is more affordable.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned sardines

Fresh tuna offers better flavor, while sardines are often less expensive.

green papaya

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini mimics the texture, and cabbage is more widely available.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a similar flavor, while spinach is often cheaper.

Peel and shred the green papaya using a grater or food processor.

Drain the canned tuna and flake it into a bowl.

Heat olive oil in a large skillet over medium heat until shimmering.

Sauté chopped onion, garlic, and ginger until fragrant, about 2-3 minutes.

Add shredded papaya and cook for 5-7 minutes until slightly softened.

Stir in the flaked tuna and mix well with the papaya.

Pour in the coconut milk and bring to a gentle simmer.

Add diced bell pepper, chili pepper, and carrot; cook for another 5 minutes.

Season with lime juice, salt, and black pepper to taste.

Remove from heat and stir in chopped cilantro and scallions before serving.

Cooking Techniques

Spice Level:

Allergens