Lunch & Dinner
About this Recipe
A classic Thai-Laotian salad made using crunchy green papaya tossed through a robust dressing. This unique salad is often served with BBQ Meats and a side of white sticky rice.
- 1 clove garlic
- 1 tbsp palm sugar
- 1-2 bird’s eye chillies
- 1 tbsp dried shrimp
- 1/2 fresh lime
- 1/2 cup green beans
- 1 tbsp Thai fish sauce
- 1 tbsp lime juice
- 1/2 cup carrots, peeled, shredded
- 1 cup green papaya, peeled, shredded
- 1/2 cup tomato, cut into wedges
- 1 tbsp roasted peanuts
Don’t stress if you are unable to track down green papayas as there are some easy substitutions that will also bring a their own refreshing flavour to the dish. Look for crisp and crunchy granny smith apples, chokos/ chayotes and green mangos for your Som Tum creations. Although some of these are not traditionally used in Thailand, it’s best to make use of the fresh produce that are freshly available in your country rather than miss out on making the dish entirely.
Step by Step Instructions
Add garlic, palm sugar and chilli into a mortar. Pound lightly with a wooden pestle until a medium texture is achieved.
Add dried shrimp and pound firmly till soften. Add lime pieces. crush and bruise to release the lime juice and oil from the skin.
Add green beans and tomatoes; bruise lightly. Flavour the salad with fish sauce and lime juice.
Add carrot and papaya, bruise and toss through the salad dressing using a large spoon and wooden pestle.
Lastly add the chopped roasted peanuts and fold through with a spoon. Serve immediately.