Spicy Green Papaya Salad — Som Tum Thai
An Isaan green papaya salad pounded with palm sugar, lime, fish sauce, dried shrimp, peanuts, and bird chillies, mixed with shredded green papaya, long beans, and cherry tomatoes for a sour-spicy-sweet plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel green papaya and shred coarsely into thin matchsticks. Halve cherry tomatoes and cut long beans into 2cm pieces. Measure lime juice, fish sauce, and palm sugar. Have garlic cloves, bird chillies, roasted peanuts, and dried shrimp ready.
Build 1
Divide garlic cloves and bird chillies between two clay mortars (or work in two batches if using one mortar). Pound each portion over low heat 30 seconds until a coarse rough paste forms. Add half the palm sugar, dried shrimp, and peanuts to each mortar; pound 20 seconds until everything breaks down evenly into a chunky base.
Build 2
Add half the long beans and cherry tomatoes to each mortar; bruise with light pestle taps 20 seconds until lightly bruised. Add half the shredded papaya, lime juice, and fish sauce to each mortar; toss with spoon and pestle 30 seconds until everything is evenly coated and combined.
Plate
Transfer each salad to individual serving plates alongside warm sticky rice. Serve immediately while the flavors are bright and the vegetables retain their snap.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.