青木瓜酸辣咖哩配野蔬炒蛋

Combine all the curry paste ingredients in a blender. If you're preparing a vegetarian version, make sure to use vegetarian shrimp paste. Add 1 cup (1/4 liter) of water and blend until the mixture is completely smooth. Transfer this paste to a pot, then add the remaining water, bringing the total volume to 4 1/4 cups (1 liter), and bring it to a boil.

Stir in the dried fish powder; this is used as an alternative to pounded fresh fish. Vegetarians should omit the fish powder entirely. For those who prefer a thicker soup, consider blending mushroom stems along with the curry paste in the initial step. Now, add the sliced green papaya, carrot, and any other vegetables you've chosen. If your carrots are organic or have been well cleaned, you can leave their skin on to boost the nutritional content.

Season the soup with tamarind juice, fish sauce, and palm sugar, then stir everything well. For an added immunity boost, you can include turmeric powder if desired. Be aware that its flavor will be mild, so feel free to skip it if it's not to your preference.

Add the omelet with pak wan leaves. Allow the soup to return to a boil and ensure the vegetables are cooked through before transferring the curry to a serving dish.

While an omelet with cha-om (acacia leaves) is traditionally used, I opted for an omelet made with pak wan leaves from my garden for this particular recipe.