Thai Papaya Salad (Som Tum ส้มตำ)

Som Tum Thai Papaya Salad

This hot weather has me thinking back to summer days in Chiang Mai, a beautiful mountain town in Northern Thailand. I’ve been itching to recreate the Som Tum we made in our Thai Cooking class, and finally found some shredded papaya in LA.

Thai Cooking Class

 

Note: Most of the ingredients below can be found at your local Asian market. 

Som Tum (Thai Papaya Salad)

Som Tum ส้มตำ (Thai Papaya Salad)

  • 2 cups shredded green papaya
  • 1 Thai chili pepper (for extra spice, use 1.5 chilis)
  • 1.5 tbsp. fish sauce
  • 2 cloves garlic, diced
  • 1.5 tbsp palm sugar
  • juice of 1 lime
  • 5 green beans, cut into 1/2 inch pieces, ends tossed
  • 5 cherry tomatoes, halved
  • 2 tbsp. peanuts, plus 1/2 tbsp. for garnish.
  1. Heat palm sugar in a small saucepan with 1.5 tbsp. of water until a sauce forms, about 2 minutes on med-high heat. Set aside.
  2. Meanwhile, using a pestle and mortar, crush peanuts until they are in very small pieces. Set aside.
  3. Using the same mortar and pestle, add in Thai chili peppers and garlic, and pound until you’ve created somewhat of a paste (you should do this for a few minutes, until the red color from the peppers has stained the mixture. Add in the peanuts and continue pounding for another minute.
  4. In a bowl, combine the green papaya with the peanut mixture, and lightly mix (don’t pound as you want the papaya to maintain it’s shape).
  5. Add in the tomatoes, green beans, lime juice, palm sugar liquid, and fish sauce.
  6. Garnish with remaining crushed peanuts and serve cold.

Stay tuned for my Tom Yum Gai (Thai Hot and Sour Soup) recipe!

Som Tum (Thai Papaya Salad)

 

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