Authentic Thai Spicy Green Papaya Salad
Thai spicy green papaya salad is additive and deliciously refreshing. This cornerstone dish made by the Thai community provides a punchy balance between umami, spicy, sweet, salty, and sour.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 green unripened papaya, shredded
- 1 carrot, shredded
- 15 cherry tomatoes, halved
- 2 garlic cloves
- 3 Thai bird eye chiles (to taste)
- 2 tablespoons of filtered fish sauce
- 1 tablespoon of MSG (optional)
- 1 tablespoon of palm sugar
- 1/2 of a lime, juiced
- 1/2 cup of dried shrimp
- 1/2 cup of peanuts, roasted
- 1 cup of green long beans, chopped into 1-inch lengths
- 2 Thai/kermit egg plants, cut into wedges
- Thai basil, washed
- Sticky Rice
- Pork crackle rinds, also known as chicharron
- Cabbage
Instructions
- 1
Prepare the papaya by thoroughly washing the outside.
- 2
Peel the papaya with a peeler and ensure you wash the sap off as much as possible.
- 3
Next, start making cuts into the peeled papaya at 1/8 inch intervals and use the Julienne Zig Zag blade to shred the papaya flesh (if you don't have a blade, you can just use a knife to cut the papaya perpendicular to the cuts to create long thin shreds).
- 4
When you start seeing the immature seeds of the papaya salad, stop and move to the next part of the papaya and repeat the shredding process. Discard and remove any seeds that may accidentally get into your bowl. Set aside.
- 5
Get the mortar and pestle. Add in and pound the garlic, sugar, and Thai chile peppers together. Hint: As you start pounding, use one hand to cover the mortar opening as you pound. Pound carefully so that the Thai chiles don't go flying (avoiding your face and eyes).
- 6
Add the fish sauce. Next, add the lime juice and pinch of MSG (optional).
- 7
Add the cherry tomatoes and lightly pound, allow the juices from the tomatoes to be released. Take care not not pound the tomatoes too much because you want to keep slightly keep their shape and be plump and juicy.
- 8
Add the dried shrimp.
- 9
Continue pounding, gently.
- 10
Add in the the shredded papaya and carrots, mix it in the mortar with a spoon.
- 11
Roast the peanuts over a stove until toasted. Use a food processor to roughly chop the peanuts.
- 12
Plate the Thai spicy green papaya salad.
- 13
Garnish with peanuts. Serve!