Follow these steps for perfect results
Garlic
minced
Palm Sugar
ground
Papaya
julienned
Green Beans
cut into 1-inch pieces
Lemon Juice
freshly squeezed
Dried Shrimps
optional
Red Chillies
finely chopped
Roasted Peanuts
halved
Cherry Tomatoes
halved
Fish Sauce
or soya sauce
Peel the green papaya.
Cut the papaya into thin sticks or julienne strips.
Trim the green beans and cut them into 1-inch pieces.
Finely chop the red chilies and place them in a mortar with garlic cloves.
Crush and grind the chilies and garlic into a paste using a pestle.
Add the chili-garlic paste to a bowl.
Add lemon juice to the bowl.
Add fish sauce (or soy sauce) to the bowl.
Add palm sugar (or brown sugar) to the bowl.
Mix the ingredients together to create the dressing.
Add dried shrimp to the dressing (optional).
Place the chopped green beans in the mortar and bruise them slightly with the pestle.
Scoop out the pulp from the tomato using a spoon.
Cut the tomato into juliennes or cubes.
Add the papaya juliennes, green beans, and tomato to the dressing bowl.
Toss everything together to combine.
Transfer the salad to a serving bowl.
Garnish with toasted salted peanuts.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
For a more intense flavor, let the salad sit for 15-20 minutes before serving.
Use a mandoline for a consistent julienne cut.
Everything you need to know before you start
5 mins
Can be made a few hours in advance, but best served fresh.
Serve in a bowl and garnish with extra peanuts and a wedge of lime.
Serve as a side dish with Thai curry or grilled meats.
Enjoy as a light and refreshing lunch.
Complements the spice and acidity.
Balances the sweetness and spice.
Discover the story behind this recipe
A popular street food dish in Thailand.
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