Som Tam (Green Papaya Salad)

Shredded green papaya pounded with garlic, chili, lime, fish sauce and peanuts - crunchy, hot, sour and sweet.

20 min 2 servings Easy thai

Ingredients

• 300 g green papaya
• 2 clove garlic
• 2 pcs red chili peppers
• 50 g green beans
• 8 pcs cherry tomatoes
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 30 g roasted peanuts

Steps

1. Peel 300 g of green papaya and cut it in half.
2. Scoop out the seeds from the papaya.
3. Shred the papaya into long thin strips with a grater or a julienne peeler.
4. Cut 50 g of green beans into 3 cm pieces.
5. Cut 8 cherry tomatoes in half.
6. Put 2 garlic cloves and 2 chilies in a large mortar.
7. Pound the garlic and chilies to a rough paste.
8. Add the green beans and pound gently to bruise them.
9. Stir in 2 tbsp of lime juice, 1 tbsp of fish sauce and 1 tbsp of brown sugar until the sugar dissolves.
10. Add the shredded papaya and the tomatoes.
11. Toss and pound lightly for 30 seconds so the papaya soaks up the dressing.
12. Move the salad to a plate and sprinkle 30 g of roasted peanuts on top.