THAI GREEN PAPAYA SALAD
A fresh and tasty version of the famous northeastern Thai green papaya salad from Pai at Hot Thai Kitchen
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In a large mortar and pestle, pound garlic and chilies until there are no more big chunks (pieces of chili skin are fine)
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Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.
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Add long green beans and pound just until they're broken.
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Add dried shrimp and peanuts and pound to break the peanuts up slightly
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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.
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Add peeled and shredded papaya and tomatoes, and mix. Once everything looks well mixed and the tomatoes are just slightly crushed, it's done!
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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
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Plate and sprinkle with the remaining peanuts
For a truly classic Northeastern Thai meal, serve with sticky rice and the ultimate BBQ chicken
INGREDIENTS
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