Peel the garlic clove, quarter it, and remove the germ.
Quarter the papaya, remove the seeds, cut each quarter into 3 slices, peel them, place in a dish, toss with 3 tablespoons lime juice, and marinate.
Remove the heads from the prawns. Shell the tails, leaving the last segment attached. Split along the back up to 1 cm from the head, remove the black vein (but keep the green coral), and curl the tails inward against their natural curve.
Peel and quarter the ginger.
Bring 330 ml water to a light boil in a saucepan with a pinch of salt and the ginger. Add prawn tails, simmer for 2 minutes, then lift out with a slotted spoon and keep warm.
Add prawn heads to the liquid, simmer 10 minutes while crushing them, strain, and reserve the broth.
Heat oil in a nonstick pan over low heat, sauté onion for 3 minutes. Add curry powder, cumin, and pressed garlic; stir 30 seconds. Pour in coconut milk and broth, boil vigorously 3 minutes. Stir in coriander and remaining lime juice, reduce 2 more minutes.
Coat warm prawn tails in sauce, garnish with drained papaya slices, and serve immediately with sticky rice.
Recipe created by Chef Hubert.
