I especially love Green Papaya Salad for its spicy, sour and sweet flavors . It is often served along side Chicken Satay and a portion of sticky rice .
Som Tam can be easily added to your diet plans as It’s really light, full of vegetables with some protein , very little fat and the best part is that it is full of flavor.
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: SERVES 4
8-10 Thai bird chillies , each cut into 3-4 segments Or any hot chilies of your choice
4 cloves garlic, peeled
1 Tbs. small dried shrimp ( i did not use any )
2 -3 cups julienned peeled green papaya – in strips ( make sure that the papaya is not ripe )
1/2 cup 1″cut long beans (substitute with regular green beans)
3Tbs thick tamarind juice ( or 1 tbs market bought pulp)
Juice of 1 lime, or as per taste
1 Tbs. fish sauce, to taste ( I used soy sauce )
2 Tbs. palm sugar, melted with 1/2 Tbs. water into a thick syrup ( Indian jaggery sugar or brown sugar can be substituted for palm sugar )
1 small tomato, cut into bite-size wedges; or 6-8 cherry tomatoes, halved
2Tbs chopped unsalted roasted peanuts or as requires
Using a large mortar and a wooden pestle, pound the garlic and chillies to a paste.
Add the dried shrimp( I did not use any ) and long beans and pound so that long beans bruises a little .
Follow with the green papaya . Stir well with a spoon and pound to bruise so that they absorb the heat and flavor of the chillies and garlic.
Add the tamarind and lime juice, fish sauce( I used Soy sauce) and palm sugar.
Mix well to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors as desired ( it should be spicy , sweet and sour ).
Now add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad.
Transfer to a serving plate and serve sprinkled with peanuts.