Red Meat Allergy Friendly Som Tam (Thai Green Papaya Salad)
Total time20 min
Prep time20 min
Cook time0 min
4.9(24)
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Learn more āIngredients
2 servings
- 2 cloves garlic, peeled
- 3ā5 fresh thai bird's eye chilies, stems removed (adjust to heat preference)
- 2 tbsp dried shrimp
- Ā½ lb (about 2 cups) green papaya, peeled and julienned
- 6 long beans (yard-long beans), cut into 1 Ā½-inch pieces
- 6 cherry tomatoes, halved
- 1 Ā½ 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)
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 2ā3 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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