Green Papaya Som Tam with Toasted Peanuts

⏱ 20 min · Serves 2

Punchy, fresh and fiery, this Thai green papaya salad balances lime, palm sugar, chilli and fish sauce in every bite. Pounded (not tossed) so the dressing soaks right into the crisp shreds — ready in 20 minutes and best eaten straight from the bowl with sticky rice.

Per serving: 225 kcal · 9.5g protein · 29.0g carbs · 9.0g fat

Ingredients

• 1 small green (unripe) papaya, about 400g, peeled and deseeded
• 2 garlic cloves, peeled
• 2 bird's eye chillies (more or less to taste)
• 1 tbsp dried shrimp (optional)
• 2 tbsp roasted unsalted peanuts, plus 1 tbsp to serve
• 1 tbsp palm sugar, grated (or light brown sugar)
• 2 tbsp fish sauce
• 3 tbsp lime juice (about 2 limes)
• 8 cherry tomatoes, halved
• 60g green beans or snake beans, cut into 4cm lengths
• Handful of Thai basil or coriander leaves (optional)

Method

1. Shred the papaya into long thin matchsticks using a julienne peeler, coarse grater or knife. Soak in cold water with ice for 10 minutes to crisp up, then drain very well.
2. In a large mortar (or sturdy bowl with a rolling pin), pound the garlic and chillies to a rough paste.
3. Add the dried shrimp and 2 tbsp peanuts and pound briefly to crack them, leaving some texture.
4. Add the palm sugar, fish sauce and lime juice. Stir and pound gently until the sugar dissolves. Taste: it should be sour, salty, sweet and hot in that order.
5. Add the green beans and tomatoes and pound lightly, just until bruised and juicy.
6. Add the drained papaya. Pound gently with one hand while turning and lifting the salad with a spoon in the other, about 1 minute, so it softens slightly and drinks up the dressing.
7. Taste and adjust with more lime or fish sauce. Pile onto plates, spoon over the dressing from the bottom of the mortar, and scatter with the remaining peanuts and herbs. Serve immediately with sticky rice or grilled chicken.