Thai Green Papaya Salad (Somtam)
ID: 7513b3fb...
A classic Thai street food dish featuring shredded green papaya tossed in a vibrant, mouthwatering dressing that is spicy, sour, sweet, and salty. Freshly plucked papaya adds a perfect crunchy texture to this authentic recipe.
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🍳 Cooking Flow
Peel and shred the green papaya. → Pound chillies, garlic, palm sugar, and shrimp paste in a mortar. → Mix in tamarind water, fish sauce, lime juice (including lime skins), and sliced tomatoes. → Add the shredded papaya and toss lightly to combine. → Plate and serve with fresh greens.
Cooking Steps
Brief Cooking Order
Peel and shred the green papaya. → Pound chillies, garlic, palm sugar, and shrimp paste in a mortar. → Mix in tamarind water, fish sauce, lime juice (including lime skins), and sliced tomatoes. → Add the shredded papaya and toss lightly to combine. → Plate and serve with fresh greens.
Introduction
A classic Thai street food dish featuring shredded green papaya tossed in a vibrant, mouthwatering dressing that is spicy, sour, sweet, and salty. Freshly plucked papaya adds a perfect crunchy texture to this authentic recipe.
Step 1
Peel the green papaya skin using a peeler. Use a knife to make vertical chops along the peeled surface, then slice thinly to shred the papaya.
Step 2
Put 3 red chillies, 3 green chillies, and 1 garlic clove into a mortar. Lightly pound and smash them.
Step 3
Add palm sugar and shrimp paste into the mortar. Pound them together until well mixed and paste-like.
Step 4
Add tamarind water, fish sauce, and squeeze in lime juice. Toss the squeezed lime skins directly into the mortar for extra citrus aroma.
Step 5
Slice the tomatoes and add them to the mortar. Gently mix them with the sauce without crushing the tomatoes too much. Taste and adjust seasoning as preferred.
Ingredients List
Important Notes
Using an almost-ripe papaya provides natural sweetness while keeping the signature crunchy texture.
Adjust the number of bird's eye chillies according to your spice tolerance.
Do not pound the papaya too hard; just bruise it slightly so it absorbs the dressing while staying crunchy.
Throwing the squeezed lime skins into the mortar adds a vibrant citrus fragrance from the rind oils.
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