Som Tam (Green Papaya Salad)
Ingredientsfor 2
160
Cal
8g
Protein
22g
Carbs
6g
Fat
- 11 small green (unripe) papaya, peeled and julienned into thin strips (about 3 cups)
- 22 medium tomatoes, cut into wedges
- 31/2 cup long beans or green beans, cut into 2-inch pieces
- 43 tablespoons fish sauce
- 52 tablespoons lime juice
- 61 tablespoon palm sugar or brown sugar
- 73–6 Thai bird chilies (adjust to heat preference)
- 83 cloves garlic
- 91/4 cup dried shrimp
- 101/4 cup roasted peanuts
- 11Sticky rice and grilled chicken for serving
Instructions
- 1
Peel the green papaya, halve, and remove seeds. Using a cleaver or julienne peeler, shred the flesh into long, thin strips. Soak in cold water for 5 minutes to remove some bitterness, then drain and pat dry.
- 2
In a large mortar and pestle (traditional method): pound garlic and chilies to a rough paste. Add dried shrimp and pound a few times. Add palm sugar, fish sauce, and lime juice. Add green beans and lightly bruise them — they should be cracked but not mushy.
- 3
Add papaya strands to the mortar in batches. Use a combination of pounding and tossing: pound to bruise and release juices, then use a spoon to toss. Add tomatoes and gently bruise to release their juice. Add peanuts and toss to combine.
- 4
Taste and adjust: som tam should be simultaneously sour, salty, sweet, and very spicy. If you don't have a mortar, toss everything together vigorously in a bowl. Serve immediately with sticky rice and grilled chicken.