Traditional Thai Dishes
Thai Som Tam: Green Papaya Salad
Discover Som Tam, the famous Thai green papaya salad: a crunchy and aromatic combination of lime, chili, palm sugar, fish sauce, dried shrimp, and toasted peanuts.
This salad, associated with the cuisine of northeastern Thailand, stands out for its balance between spicy, sour, sweet, and salty flavors. It is prepared in a mortar to infuse the papaya without losing its firm and crunchy texture.
01
Ingredients
Have everything ready before you begin.
- ✓600 g of unripe green papaya
- ✓100 g of long green beans, yardlong beans, or long flat beans
- ✓200 g of cherry tomatoes
- ✓2 cloves of garlic
- ✓1 to 3 Thai red chilies
- ✓40 g of dried shrimp
- ✓60 g of unsalted toasted peanuts
- ✓40 g of palm sugar
- ✓60 ml of freshly squeezed lime juice
- ✓45 ml of fish sauce
02
Step-by-step method
- 01
Peel the papaya, cut it in half, and remove the white seeds if it has any...
Peel the papaya, cut it in half, and remove the white seeds if it has any. Rinse the pulp with cold water and dry it.
- 02
Cut the papaya into long, very thin strips using a mandoline, a...
Cut the papaya into long, very thin strips using a mandoline, a julienne grater, or a very sharp knife.
- 03
Place the papaya strips in a container with very cold water for about...
Place the papaya strips in a container with very cold water for about ten minutes to strengthen their texture. Then, drain and dry them carefully.
- 04
Wash the green beans, remove the ends, and cut them into pieces of about...
Wash the green beans, remove the ends, and cut them into pieces of about four centimeters. Wash the cherry tomatoes and cut them in half.
- 05
Peel the garlic cloves
Peel the garlic cloves. Adjust the amount of chilies to your tolerance for spiciness and, if desired, remove some of the seeds. Wash your hands well after handling them.
- 06
Divide the toasted peanuts into two parts
Divide the toasted peanuts into two parts: one will be incorporated into the mortar and the other will be reserved to finish the salad.
- 07
Put the garlic and chilies in a large mortar
Put the garlic and chilies in a large mortar. Gently crush them until you get a rustic paste with small fragments.
- 08
Add the dried shrimp and crush a few times to release their flavor...
Add the dried shrimp and crush a few times to release their flavor. Incorporate the palm sugar and work the mixture until it starts to dissolve.
- 09
Add the lime juice and fish sauce
Add the lime juice and fish sauce. Stir with a spoon while gently pressing with the mortar hand until the dressing is integrated.
- 10
Incorporate the green beans and hit them lightly so they absorb the...
Incorporate the green beans and hit them lightly so they absorb the dressing without being crushed. Add the cherry tomatoes and press them gently so they release some juice, trying to preserve part of their shape.
- 11
Add half of the peanuts and break them irregularly with two or three...
Add half of the peanuts and break them irregularly with two or three hits.
- 12
Incorporate the papaya in several batches
Incorporate the papaya in several batches. Lift the strips from the bottom with a spoon while giving soft hits with the mortar hand to mix and season without losing crunch.
- 13
Continue mixing for one or two minutes, until the strips are shiny and...
Continue mixing for one or two minutes, until the strips are shiny and well coated. Check that the dressing is balanced and that the sugar has been integrated.
- 14
Serve immediately in a shallow dish
Serve immediately in a shallow dish. Pour the remaining dressing over the top and finish with the other half of the toasted peanuts.
- Use a completely green, firm papaya with pale pulp and little sweetness; ripe papaya would change the texture and flavor.
- Chill the strips in very cold water and dry them well so they remain crunchy and don't dilute the dressing.
- Crush gently: the vegetables should absorb the sauce without becoming a puree.
- Adjust the number of chilies to your tolerance for spiciness. Avoid touching your eyes after handling them and wash your hands well.
- If you don't have a large mortar, prepare the dressing first in a small one and finish the mixture in a large, resistant container.
- Don't add salt: the fish sauce and dried shrimp already provide enough saltiness.
- Mix the salad just before serving to enjoy its best texture. You can cut and chill the papaya in advance, but keep it separate from the dressing.