Green Papaya Salad | Som Tum Thai

Green Papaya Salad Recipe (serve 2)

250g / 1/2 lb Papaya (julienned/shredded)

7 Bird’s eye chilies

5 cloves of Garlic

1-2 tomatoes (quartered)

1-2 Snake beans (tear into bite size pieces)

3-4 tbsp Lime juice (2 lime)

3-4 tbsp Fish sauce

3 tbsp Palm sugar

1 tbsp Tamarind puree

3 tbsp Dried Shrimp

Notes:

I added more fish sauce and lime juice off camera in the instruction video because the balance wasn’t right. In the video I use 2 tbsp lime juice and 2 tbsp fish sauce but I later had to almost double the amount. Please use 3-4 tbsp each of fish sauce and lime for this recipe.

It is worth mentioning that the Papaya must be young and green, and not ripe for this dish. When selecting the fruit in the market you should pick the greenest and hardest among them.

When serving raw vegetables you must always pay attention to hygiene and make sure to rinse ingredients properly before preparing the food.

Thai Fruit Salad Recipe | Som Tum Phon La Mai

Som Tum Phon La Mai Recipe (serves 4)

3-4 Dried chilies

1/2 cup Dried shrimp

1/4 cup Roasted Peanuts

2 cloves of Garlic

3 Tbsp Palm sugar

3 Tbsp Fish sauce

2 Tbsp Tamarind pure

2 Tbsp water

3 Tbsp Fresh Lime juice

4 Cherry tomatoes (halved)

Fruit of your choice. I use Pineapple, grapes, apple and strawberries.

Optional: 1/2 Tbsp pickled fish (Nam pla ra) sauce for that extra kick

Pair with cold beer. I opted for non-alcohol beer.

Thai Green Mango Salad Recipe | Yam Mamuang

Click on image to watch cooking tutorial video

Yam Mamuang Salad recipe (Serve 2)

1 1/2 cup of julienned Green Mango

1 Fresh Lime

3 tbsp Fish sauce

2 tbsp Palm sugar syrup (place palm sugar and water in a a sauce pan over medium heat. Boil until sugar dissolves. Take off the heat and let the syrup cool before use)

4 Thai Schallots

4 Spur Chilies

1/2 cup roasted Cashew nuts