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
Pound garlic and bird chillies in a clay mortar over low heat 30 seconds until a coarse rough paste forms. Add palm sugar, dried shrimp, and peanuts; pound 20 seconds until everything breaks down evenly into a chunky base.
Build 2
Add long beans and cherry tomatoes to the mortar; bruise with light pestle taps 20 seconds until lightly bruised. Add shredded papaya, lime juice, and fish sauce; toss with spoon and pestle 30 seconds until everything is evenly coated and combined.
Plate
Transfer the salad to 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.