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Regional Recipe - Green Papaya Salad

Green Papaya Salad
Regional Recipe - Green Papaya Salad

Green Papaya Salad is a Thai staple that is easily made in any kitchen. Called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients, it is eaten by itself as a snack, or with grilled beef and chicken. 

Ingredients:
5 tablespoons fresh lime juice
3 tablespoons (packed) palm sugar or golden brown sugar
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons dried shrimp, chopped
4 garlic cloves, minced
3 Chinese long beans, halved crosswise or 15 green beans
1 green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts

Directions:
Whisk first 5 ingredients in medium bowl. Set dressing aside. Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure about 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.

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