Paleo Som Tam (Thai Green Papaya Salad)

Total time20 min

Prep time20 min

Cook time0 min

4.9

(24)

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Ingredients

2 servings

2 cloves garlic, peeled
3–5 fresh thai bird's eye chilies, stems removed (adjust to heat preference)
2 tbsp dried shrimp
½ lb (about 2 cups) green papaya, peeled and julienned
6 long beans (yard-long beans), cut into 1 ½-inch pieces
6 cherry tomatoes, halved
1 ½ tbsp fish sauce
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp palm sugar or light brown sugar
2 tbsp roasted peanuts, roughly crushed (optional)
Can be omitted
peanuts

Instructions

1
Peel the green papaya, halve it lengthwise, and scoop out any seeds. Using a julienne peeler, the coarse side of a box grater, or a sharp knife, shred the flesh into thin matchsticks about 2–3 inches long. You need about 2 cups of shredded papaya.
2
Add the garlic and chilies to a large mortar and pound with the pestle until they form a coarse, fragrant paste, about 30 seconds.

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