Tuesday, May 21, 2013

Som Tam (Green Papaya Salad)

1 clove garlic
1 bird's eye chili (add according to your taste)
2 tablespoons palm sugar
2 tablespoons Thai fish sauce
1 cup green papaya strands
4 fresh green beans, break open pods and cut 2"
6 cherry tomatoes, sliced into two
3 tablespoons juice of fresh lime
1/4 cup dry-roasted skinless peanuts
1/2 cup cilantro sprigs


Pound the garlic and the chilies in a mortar and pestle.
Add the palm sugar and pound to combine with the garlic and chilies.
Mix the green papaya, fresh green beans, cherry tomatoes,  and pound lightly just to bruise (not so hard).  Season with fish sauce and lime juice.  Adjust according to taste.  

Top with peanuts and garnish with cilantro.

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