Thai Green Papaya Salad
|Green papaya/Green hard mango/carrot||2 Cup (32 tbs), peeled and shredded|
|Garlic||4 Clove (20 gm)|
|Birds eye chilies||2|
|Long bean/Green bean||1⁄2 Cup (8 tbs), cut into Â½ to 1 inch lengths.|
|Dried shrimp||2 Tablespoon, rinsed and dried|
|Thai fish sauce||2 Tablespoon|
|Lime juice||1 Tablespoon|
|Tamarind water/Tamarind juice||1 Tablespoon|
|Palm sugar||1 Tablespoon|
|Cherry tomatoes||2 , quartered|
|Crushed roasted peanuts||2 Tablespoon|
Peel the papaya and rinse under running water, remove the seeds and shred the flesh with a grater and set aside.
In the mortar and pestle add the garlic, chilies and beans, pound for just a minute.
The add the papaya, dried shrimp, fish sauce, lime juice, palm sugar, tamarind water and tomatoes.
Gently pound using a large spoon to mix as you pound until the palm sugar has melted.
Put the ingredients on a serving plate then add the roasted peanuts on the top.
Serve with cabbage wedges and sliced cucumber on the side.
NOTE: You can leave out the papaya and combine everything else and use as a salad dressing over fresh cucumber and onions (onions optional).
If you would like to learn how to cook Thai food from Chef Chanrat Karatna at his Thai cooking school in Chiang Mai Thailand, contact us at All Thailand Experiences.