Green Papaya Salad (Som Tum Thai)
Green papaya salad is a Thai-inspired recipe that features shredded green papaya and other veggies in a sour, sweet, and savory dressing.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 green papayas ((4 cups shredded))
- 6 long Asian green beans
- 8 cherry tomatoes (cut in half)
- 3 Birds Eye chile (or red Fresno chile)
- 4 cloves garlic
- 1/2 cup roasted peanuts (divided)
- 1/4 cup brown sugar (or palm sugar)
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 1 tsp tamarind concentrate
- 1/3 cup dried shrimp
- 1/2 cup Thai basil leaves (or micro cilantro greens)
Instructions
- 1
Peel the dark green skin off using a standard vegetable peeler (the skin is quite soft), then cut in half and remove the seeds using a spoon. Now finely shred using a mandoline shredder. Transfer to a bowl and soak in ice water for 10-15 minutes until they are firmer.
- 2
Trim the ends off the green beans and cut into 2-inch pieces. Cut the tomatoes in half.
- 3
Using a mortar crush the red chile and garlic to a paste with the pestle. Alternately, you can dice the red chile fine and mince the garlic if preferred.
- 4
Add the green beans, tomatoes, half the peanuts and crush slightly to bruise using pestle (or wooden spoon) in mortar.
- 5
Add the brown sugar or palm sugar, lime juice, fish sauce, tamarind juice and dried shrimp to mortar or bowl and mix thoroughly.
- 6
Drain the soaked papaya well and place in a bowl lined with paper towels to absorb excess water. Transfer to serving bowl.
- 7
Pour sauce mixture over shredded papaya, tossing to coat and mix thoroughly. Chill if preferred or serve immediately with slices of lime and garnish with remaining peanuts and chopped Thai basil or micro cilantro on top.