Among the tom yam goong, pad Thai, green, and yellow and
red curries, som tam (papaya salad) sits right up there on
the list of top Thai culinary treasures.
The dish, originally from the northeast, has become
ubiquitous in Thai restaurants from London to Sydney and
is today found in pretty much any Bangkok Thai restaurant
(there'
s even a song dedicated to it). Fragrant, spicy and
packing a real kick, som tam is eaten any time of the day.
How to Make Som Tam (Papaya
Salad)
P eel and seed papaya and shred it.
Put in a bowl. Crush garlic with a
pestle, then add long beans and
tom atoes and pound a few tim es to
release juices. Add the chillies and
crush lightly to release the heat. In
a separate cup dissolve the sugar in
Ingredients
Sm all green raw papaya, shredded
t he lim e juice and fish sauce. Mix
all ingredients together now and
toss to m ix. Serve in a shallow
4 chopped long beans bowl and top with garnish.
8 cherry tom atoes cut into quarters m ortar and pestle for the salad.
6 cloves garlic (or 1/4 pod) Rem em ber: Do not blend but use
6 red or green chilly Do not add salt, the fish sauce or
2 Tbsp palm sugar (or 1 Tbsp regular
sugar)
3 Tbsp lim e juice
2 Tbsp fish sauce or soy sauce
3 Tbsp ground roasted peanuts
Fresh lettuce, green beans, lim e
wedges and chilly for garnish
soy sauce has enough salt. Taste
once m ixed and add any ingredient
to taste ..this one is supposed to be
deadly spicy.