Step 1

In a wide pot, heat oil over medium heat. Add ginger, onion, garlic, and green chilis. Saute until limp and aromatic, about 2-3 minutes.

Step 2

Add the chicken, fish sauce, ground pepper, and lemongrass. Stir to coat the chicken with oil. Cover with lid to let the juices from the chicken out. Cook for several minutes until the sides of chicken are a bit browned.

Step 3

Pour in water, cover and cook for 15 minutes.

Step 4

Add the green papaya and mix. Pour in the coconut milk and add the labuyo. Cover again and let it simmer over low heat for 10-15 minutes or until the papaya and chicken are tender. Add water if needed.

Step 5

Season with salt and pepper if needed. Lastly add the chili leaves and stir. Cook for another 2 minutes then turn off the heat.

Step 6

Transfer to individual serving bowls and enjoy with rice.