Step 1

Peel and shred the unripe papaya using a sharp knife. Chop the papaya into small pieces, around 2-inch pieces. Set aside.

Step 2

Remove the seeds from the dried peppers and soak the chilis in hot water for 5-10 minutes.

Step 3

Make the curry paste in a small food processor by combining dried chilis, Krachai, shallot, shrimp paste, 3 raw shrimp, and 2 tablespoons of water. Blitz until you have a smooth paste.

Step 4

Combine the paste and cold water in a soup pot, bringing it to a gentle boil.

Step 5

Add the chopped papaya and cook until fork tender, about 7-8 minutes.

Step 6

Add the chopped Napa cabbage, whole shrimp, fish sauce, sugar, and salt. Cook for an additional 2 minutes.

Step 7

Stir in tamarind juice last, taste-test the curry, and adjust the balance with more fish sauce, tamarind pulp, or sugar if needed. Done!