Description
Authentic Thai Papaya Salad (Som Tum) is a vibrant and refreshing dish featuring crunchy green papaya, spicy chili, savory dried shrimp, and a tangy, sweet, and salty dressing made with lime juice, tamarind, fish sauce, and palm sugar. This quick and easy 20-minute recipe delivers the perfect balance of flavors and textures, perfect as a light lunch or an appetizer.
Ingredients
Main Ingredients
- 3 cups green papaya (peeled and julienned)
- 3 tablespoons roasted peanuts (chopped)
- 1 tablespoon dried shrimp (roughly chopped)
- 3 long beans (cut into 2-inch pieces)
- 1/2 cup cherry tomatoes (halved)
Dressing
- 2 cloves garlic (minced)
- 1-2 Thai bird’s eye chili (or more to taste, chopped)
- 2 tablespoons hot water
- 1 1/2 tablespoons palm sugar (finely minced)
- 2 tablespoons lime juice
- 1 tablespoon tamarind paste
- 1 1/2 tablespoons fish sauce
Instructions
- Prepare the green papaya. Peel the papaya and slice it in half. Remove the seeds and julienne the flesh into thin, small strips. Place the papaya strips in ice water and soak for 10-15 minutes to crisp them up, then drain well.
- Prepare the long beans. Using a mortar and pestle, gently crush the long beans with 3 to 5 light taps until bruised and tenderized. Remove them and set aside for later mixing.
- Make the garlic and chili paste. In the mortar and pestle, smash the garlic cloves and Thai bird’s eye chilis together until they form a coarse paste, releasing their flavors and aromas.
- Prepare the dressing. In a small bowl, dissolve the finely minced palm sugar in hot water. Add the lime juice, tamarind paste, fish sauce, and the smashed garlic and chili paste. Mix thoroughly until well combined, balancing the sweet, sour, salty, and spicy flavors.
- Combine and serve. In a large mixing bowl, toss together the drained green papaya, bruised long beans, halved cherry tomatoes, dried shrimp, roasted peanuts, and the prepared dressing. Mix everything evenly. Garnish with extra roasted peanuts if desired and serve immediately for the freshest taste.
Notes
- Adjust the number of bird’s eye chilis according to your heat preference.
- Using fresh green papaya is crucial for authentic texture and flavor; avoid ripe papaya.
- Soaking the papaya in ice water helps maintain crispness and reduces bitterness.
- Mortar and pestle is traditional for preparation but a pestle and bowl can be used as an alternative.
- For a vegetarian version, omit the dried shrimp and fish sauce, and substitute with soy sauce or salt to taste.
