Why You’ll Love This Recipe
Thai Papaya Salad is a mouthwatering combination of textures and flavors. The shredded green papaya provides a crisp, crunchy base, while the tomatoes add a burst of juiciness. The pounding of garlic, chilies, and other ingredients creates a depth of flavor that makes this salad irresistible. It’s a perfect blend of spicy, sour, salty, and sweet, and it’s easy to customize based on your preferred level of heat or sweetness. Plus, making it in the traditional mortar and pestle enhances the overall experience and flavor of the dish!
Ingredients
- 2-3 cloves garlic
- 2-3 bird’s eye chilies (or to taste)
- 1-2 tablespoons dried shrimp
- 2-3 teaspoons palm sugar (cut into small pieces)
- 2 tablespoons peanuts (lightly crushed)
- 1/4 cup green beans (cut into 1-inch pieces)
- 1-2 cups shredded green papaya
- 2 medium tomatoes (quartered)
- 2-3 teaspoons fish sauce (or to taste)
- 2-3 teaspoons fresh lime juice (or to taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Pound the garlic and chilies: Begin by using a mortar and pestle to pound the garlic and bird’s eye chilies into a smooth paste. This step is essential for creating the bold, aromatic base of the salad.
- Add the dried shrimp: Add the dried shrimp to the mortar and pound them gently until they’re broken into smaller pieces. Be careful not to pulverize them completely, as the pieces should still be recognizable in the salad.
- Add the palm sugar: Cut the palm sugar into small pieces and add them to the mortar. Start with 2-3 teaspoons, then adjust the sweetness later according to your taste. Pound it together with the other ingredients until it’s dissolved and well-mixed.
- Add the peanuts: Add the peanuts and lightly pound them to break them into small pieces. Be cautious not to crush them into a paste; they should still retain some texture for crunch.
- Add the green beans: Add the green beans to the mortar and gently pound them until they’re lightly bruised and split open. This releases some of their natural flavor and makes them tender.
- Add the papaya and tomatoes: Add the shredded papaya and quartered tomatoes into the mortar. Gently pound them to bruise the papaya and crush the tomatoes slightly. The goal is to release the tomato juice and enhance the salad’s color and flavor.
- Season with fish sauce and lime juice: Add 2-3 teaspoons of fish sauce and 2-3 teaspoons of fresh lime juice to the mix. These ingredients balance out the heat from the chilies and the sweetness of the palm sugar.
- Pound and mix: Use a large spoon in one hand to help flip the ingredients over and scrape the sides of the mortar. With your other hand, continue to pound and mix for a few seconds. You want to make sure all the flavors are evenly distributed.
- Taste and adjust: Taste the salad and adjust the seasoning as needed. You can add more fish sauce for saltiness, lime juice for extra sourness, or palm sugar for sweetness depending on your preference.
- Serve: Once the salad is well mixed and the flavors are balanced, dish it out and serve immediately. Thai Papaya Salad is best enjoyed fresh and should be served right away to maintain its crisp texture.
Servings and Timing
This recipe serves 2-4 people.
Preparation time: 15 minutes
Total time: 15 minutes
Variations
- Add protein: You can top the salad with grilled chicken, shrimp.
- Spicy Level: Adjust the number of bird’s eye chilies to increase or decrease the heat. If you prefer less spice, you can omit the chilies entirely or substitute with milder chili varieties.
- Vegan Version: For a vegan version, simply omit the dried shrimp and fish sauce. You can use soy sauce or tamari as a substitute for the fish sauce for a plant-based version of the salad.
- Fruit Variations: While papaya is traditional, you can also experiment with adding pineapple or mango for a sweet, tropical twist.
Storage/Reheating
Thai Papaya Salad is best served fresh as the papaya and vegetables lose their crisp texture over time. If you have leftovers, store the salad in an airtight container in the refrigerator for up to 1 day, though it’s still best eaten on the same day it’s made. You can keep the dressing separate and mix it with the papaya just before serving.
FAQs
Can I use a food processor instead of a mortar and pestle?
While a food processor can help save time, using a mortar and pestle is ideal for achieving the perfect texture and flavor. It helps release the oils and aromas from the garlic, chilies, and other ingredients in a way that a food processor can’t replicate.
Can I use bottled fish sauce?
Yes, bottled fish sauce works perfectly well. Just be sure to taste the dressing as you go, as some bottled fish sauces can be saltier than others.
What other vegetables can I add to this salad?
You can add other vegetables like carrots, cabbage, or cucumber if you prefer more texture and variety. However, the papaya is the star of the dish, so it should remain the base.
How do I prepare the papaya?
For best results, use a firm, unripe green papaya. Peel the papaya, remove the seeds, and shred the flesh using a julienne peeler or a grater. If you can’t find green papaya, you can substitute with shredded green mango.
How do I adjust the sweetness?
If the salad is too tangy or salty, add more palm sugar to balance the flavors. Start with a small amount, taste, and adjust as needed.
Can I make this salad ahead of time?
While Thai Papaya Salad is best served fresh, you can prepare the individual ingredients ahead of time and pound them together just before serving.
How spicy will this salad be?
The spiciness depends on how many bird’s eye chilies you use. Start with 1-2 chilies for a mild heat and add more if you prefer a spicier salad.
Can I use frozen shrimp instead of dried shrimp?
Yes, you can use frozen shrimp instead of dried shrimp. Just cook and chop the shrimp before adding them to the salad.
Can I make this salad without fish sauce?
Yes, you can substitute the fish sauce with soy sauce or a vegan alternative for a plant-based version of the salad.
How long can I store this salad?
The salad is best eaten immediately, but it can be stored in the fridge for up to 1 day. However, the texture of the vegetables may soften over time.
Conclusion
Making Thai Papaya Salad is an easy and rewarding process that results in a refreshing, flavorful dish that is perfect for any occasion. The combination of tangy lime, savory fish sauce, spicy chilies, and sweet palm sugar makes for a complex and delicious salad that pairs wonderfully with grilled meats or as a stand-alone snack. By following these steps, you’ll enjoy the authentic taste of Thai street food right in your own kitchen. Enjoy!
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Green Papaya Salad
- Total Time: 15 minutes
- Yield: 2-4 servings
- Diet: Gluten Free
Description
Learn how to make authentic Thai Papaya Salad (Som Tum) with this simple and flavorful recipe. Combining fresh green papaya, juicy tomatoes, crunchy peanuts, and a tangy dressing made with lime, fish sauce, and palm sugar, this salad is the perfect balance of spicy, sour, salty, and sweet. Enjoy this refreshing dish on hot days or as a side to grilled meats!
Ingredients
- 2–3 cloves garlic
- 2–3 bird’s eye chilies (adjust to taste)
- 1–2 tablespoons dried shrimp
- 2–3 teaspoons palm sugar (cut into small pieces)
- 2 tablespoons peanuts (lightly crushed)
- 1/4 cup green beans (cut into 1-inch pieces)
- 1–2 cups shredded green papaya
- 2 medium tomatoes (quartered)
- 2–3 teaspoons fish sauce (adjust to taste)
- 2–3 teaspoons fresh lime juice (adjust to taste)
Instructions
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Pound the garlic and chilies: Use a mortar and pestle to pound the garlic and chilies into a smooth paste. This step is crucial for developing the bold flavors of the salad.
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Add the dried shrimp: Add the dried shrimp to the mortar and pound gently until broken into small pieces. Avoid pulverizing them entirely, keeping some texture.
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Add palm sugar: Add the palm sugar pieces and pound them until dissolved and well-mixed.
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Add peanuts: Add the peanuts and lightly pound them, breaking them into smaller pieces while retaining some crunch.
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Add the green beans: Pound the green beans gently until they’re bruised, releasing their flavor while keeping some structure.
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Add papaya and tomatoes: Add shredded papaya and quartered tomatoes to the mortar. Pound gently to bruise the papaya and release the tomato juice, enhancing flavor and color.
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Season with fish sauce and lime juice: Add fish sauce and lime juice to the salad, balancing the heat and sweetness.
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Pound and mix: Use a spoon to flip ingredients and continue pounding and mixing until the flavors are evenly combined.
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Taste and adjust: Adjust seasoning by adding more fish sauce, lime juice, or palm sugar according to your preference.
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Serve: Serve immediately for the freshest taste and enjoy your Thai Papaya Salad!
Notes
- Protein Additions: Top the salad with grilled chicken, shrimp.
- Spicy Level: Adjust the amount of bird’s eye chilies to control the heat level. You can also omit chilies for a milder salad.
- Vegan Option: Use soy sauce or tamari in place of fish sauce and skip the dried shrimp for a vegan-friendly version.
- Fruit Variations: Add pineapple or mango for a tropical twist on the traditional papaya.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
