THAI GREEN PAPAYA SALAD
A fresh and tasty version of the famous northeastern Thai green papaya salad from Pai at Hot Thai Kitchen
In a large mortar and pestle, pound garlic and chilies until there are no more big chunks (pieces of chili skin are fine)
Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.
Add long green beans and pound just until they're broken.
Add dried shrimp and peanuts and pound to break the peanuts up slightly
Add fish sauce, tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.
Add peeled and shredded papaya and tomatoes, and mix. Once everything looks well mixed and the tomatoes are just slightly crushed, it's done!
Let sit in fridge for at least 30 minutes to let flavors do their thing, and adjust with more lime juice, fish sauce or sugar
Plate and sprinkle with the remaining peanuts
1 1/2 cups peeled, seeded and julienned green papaya (medium papaya)
2 cloves of garlic
thai chillies, to taste
1 1/2 Tbsp palm sugar (or brown sugar)
2-3 long green beans, cut into 2.5cm pieces
1 handful of bean sprouts
3 Tbsp roasted peanuts
1 heaped Tbsp small dried shrimp
2 Tbsp fresh lime juice
2 tsp tamarind juice
1 1/2 Tbsp fish sauce
1/2 C cherry tomato halves or small tomato cut into wedges