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.
Note: Most of the ingredients below can be found at your local Asian market.
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.
- 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.
- Meanwhile, using a pestle and mortar, crush peanuts until they are in very small pieces. Set aside.
- 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.
- 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).
- Add in the tomatoes, green beans, lime juice, palm sugar liquid, and fish sauce.
- Garnish with remaining crushed peanuts and serve cold.
Stay tuned for my Tom Yum Gai (Thai Hot and Sour Soup) recipe!