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Som tam (v)

This Thai papaya salad is truly deserving of its renowned reputation.
Vegan.
Adapted from this recipe on Manngchi.
Serves 2.

Original post (with pictures) here.


Ingredients:

1 green papaya, peeled
Decent handful of green beans, ends chopped off
2-3 cm (1 inch) piece of palm sugar
2 tbsp water
1 red birds eye chilli, finely chopped
1 clove garlic, crushed
1 1/2 tbsp lime juice
1 1/2 tbsp soy sauce
1 - 2 tbsp crushed peanuts
6 cherry tomatoes, cut into quarters
1/2 red pepper, thinly sliced
Small bunch fresh mint, chopped, optional

Method:

1. Grate or thinly cut the papaya, by hand or using a food processor. I used a slicer attachment on my food processor.
2. Place the green beans in a bowl of boiling water and allow to sit for 3-5 minutes.
3. Place the palm sugar and 2 tbsp water in a small bowl and melt over the stove top or in the microwave.
4. Combine the chopped chilli and crushed garlic in a small bowl. Mash with the back of a spoon. (If you have a mortar and pestle, using those would be more authentic.) Add the melted palm sugar, lime juice and soy sauce, and mix together well.
5. Place the papaya, green beans, red pepper and tomatoes in a large bowl, then add the chilli-garlic-sugar-lime-soy mixutre and stir well to combine.
6. Serve topped with crushed peanuts and optional chopped mint.
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