Thai Green Papaya Salad | Som Tum
They say Thai food has three kinds of tastes- hot, hotter and hottest; just like their weather. So, don't be fooled into thinking that a Thai Green Papaya Salad (Som Tum) might be any different. This raw papaya Salad while zesty and refreshing, does pack a punch with a good dose of freshly crushed garlic and Thai chilies pounded together into a zesty salad dressing of fresh lime, sugar, dried shrimp and fish sauce.
|Shredded green papaya|
In Thai, this raw papaya salad is called Som Tum or Som Tam; som means sour and tum refers to the pounding process that is used to make this salad by banging all the ingredients together in a mortar. In Laos, this dish is called Tum Mak Hoong meaning pounding papaya. What an appropriate name! This spicy, crunchy and super textural papaya salad is best eaten with sticky rice and chicken satay.
Thai Green Papaya Salad or Som Tam Recipe
Yield- 2 servings
Som Tam Ingredients
☐ 4 cloves of garlic
☐ 4 red thai chilies
☐ 1 large tomato, sliced
☐ 2 string beans cut into one inch pieces
☐ 3 tablespoons roasted peanuts
☐ 2 tablespoon fish sauce
☐ 2 tablespoons freshly squeezed lime juice
☐ 2 teaspoons tamarind juice
☐ 2 tablespoon sugar
☐ 1 tablespoon dried shrimp
- Squeeze the limes and set the lime juice aside.
- In a mortar, pound the lime skins well to release additional lime flavor. Discard the skins.
- Add the garlic, chilies and sugar to the mortar and pound well until there are no large pieces remaining.
- Add the string beans and pound lightly to bruise.
- Add the dried shrimp, peanuts and the seasonings (fish sauce, tamarind juice and the lime juice) to the mortar and pound lightly to break the peanuts up.
- Add the shredded papaya to the mortar and pound well to blend the dressing into the vegetables, so that the vegetables absorb the heat and flavor of the dressing.
- Add the tomatoes and pound lightly.
- Serve sprinkled with a few whole peanuts. Enjoy it with sticky rice.