Slice the green beans into segments and add them to the chopper or processor. Pour over the dressing and toss well. In a food chopper or processor, add the garlic, chili pepper, fish sauce, oil, lime juice, and brown sugar. dried crushed chili). Doing the Pok Pok or Crushing to Blend Ingredients – Part 1. Using a spoon, scrape down sides and mix well. Add papaya, pound until the stiff shreds become limp and soft (about 3 minutes). Add sugar, salt and fish sauce one at a time, pounding a little after each addition. This dressing should be tangy–a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya). Grind and pound with a mortar and pestle until broken down, but not mushy. Make your favorite takeout recipes at home with our cookbook! At this point, Thai cooks perform an optional step, bashing the shredded papaya with a pestle to bring out the juice. © 2020 Discovery or its subsidiaries and affiliates. The Spruce / Teena Agnel. How to Make Sticky Rice (stovetop recipe), Easy Sticky Rice Recipe (made in a rice cooker), 1/2 green papaya (see buying instructions below), 2 tomatoes (cut into thin wedges or strips), 3 green onions (cut into matchstick-like pieces), 1/4 cup dry roasted peanuts (ground or chopped), Optional: 3/4 to 1 cup cooked shrimp (or crab meat; if vegetarian: add 1/2 to 1 cup fried tofu), 2 tablespoons lime juice (juice of 1 lime), 1 tsp. Using a spoon, scrape down sides and mix well. Serving suggestion: In Thailand, Green Papaya Salad is nearly always eaten with a side of sticky rice or coconut rice. To make sticky rice, see How to Make Sticky Rice (stovetop recipe) OR Easy Sticky Rice Recipe (made in a rice cooker). Scrape out the seeds and discard. Shopping tip: For this salad, you can try looking for very green papaya at your grocery store (either two Hawaiian papayas or one Caribbean type). Stir all dressing ingredients together. Then turn over each half and peel off the green skin. If you'd prefer it sweeter, drizzle over a little more honey. To make coconut rice, see Coconut Rice (stovetop recipe) OR Coconut Rice (in a rice cooker). Asian stores and markets sell green papayas labeled as such. Grind and pound with a mortar and pestle until broken down, but not mushy. Drizzle on some remaining sauce and serve with sticky rice. Taste sauce and adjust seasonings, which should be a mixture of sour, hot, salty and sweet. Green Papaya Salad (Som Tam) is the most popular salad in Thailand and is especially loved by Thai women–perhaps because it's low in calories and fat, but very high in taste and eating satisfaction, helping you stay slim. This salad recipe is crunchy-delicious, whether served as a side dish/appetizer or as the main course. Slice the papaya in half lengthwise and crack it open. Add beans and pound to bruise them. Toss again. Using a slotted spoon, transfer salad to a small platter. Cooked shrimp or crab meat can be added (or cashews for vegetarians) or try eating it as they do in Thailand: with a bowl of sticky rice. What is said about Thai people is apparently true: they always smile even when things go wrong! Squeeze in the juice from each section of lime, then add the lime pieces to the mortar as well. shrimp paste (or 1 tsp. Add beans and pound to bruise them. Ingredients 1/2 green papaya (see buying instructions below) 1- 2 cups bean sprouts 1/2 English cucumber (sliced into matchstick-like pieces) 2 Add tomato, pound another minute, turning mixture as before. Sometimes they are even sliced open so you can see it is green inside (the seeds will be white). If you'd prefer it saltier, add more fish sauce or soy sauce. Portion out into bowls and top with the ground peanuts plus reserved basil. Add papaya, pound until the stiff shreds become limp and soft (about 3 minutes). Enjoy! ground bean sauce if vegetarian), 1 to 2 Thai red chilies (or 1/2 tsp. However, we recommend buying one at an Asian store, simply because it's hard to tell whether a papaya is actually green or in one of the stages of ripening. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. For step-by-step recipe instructions, see how to make Green Papaya Salad. Combine chilies, garlic and shallots. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Using a spoon, scrape and turn the mixture. Get it free when you sign up for our newsletter. Taste-test the salad. Every recipe I try contains garlic, chilli, fish sauce, lime juice and dried shrimp – which fits with Thompson’s direction that som tam “should taste sweet, sour, hot and salty”. ), How to Make Thai Green Papaya Salad (Som Tam), Som Tam Recipe: An Easy Thai Green Papaya Salad, Thai Rice Recipes From Side Dish to Main Course. All rights reserved. Combine chilies, garlic and shallots. Use a large-size grater to grate the papaya or shred it as they do in Thailand: simply make many long cuts into the flesh, then thinly slice off the top layer into a bowl. Another way is to place the shredded papaya in a food processor and pulse briefly. The green papaya salad called som tam (or som tum) is one of the most traditional dishes of the Land of the Eternal Smile. 6 fresh kii noo chiles, whole, or 2 fresh Serrano chilies, thinly sliced, 1 small hard, green unripe papaya, peeled and finely shredded (about 2 cups), 9 green beans, trimmed and cut into 2-inch lengths, 1 teaspoon palm sugar or granulated sugar, Recipe courtesy of Brad Kelley, Restaurateur/ Asian Food Expert, Sign up for the Recipe of the Day Newsletter Privacy Policy, Creamy Dairy-Free Stove Top Mac and Cheese, Gluten-Free Roasted Garlic and Herb Gravy. Using a spoon, scrape and turn the mixture. Process until the liquid turns reddish from the chili. 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