Ah, Thai Green Papaya Salad—it’s like a burst of sunshine on your plate, crisp and invigorating, yet somehow grounding. I remember the first time I tried it, the crunch of peanuts mingling with the tangy lime made me feel as if I was dancing in a tropical rainstorm. It’s curious how a dish can be both a celebration and a comfort, isn’t it?
Steps
- Thoroughly drain the soaked papaya and place it in a bowl lined with paper towels to remove excess moisture. This step is crucial to prevent the dressing from being diluted.
- In a large mortar and pestle, crush the garlic and chilies until only small pieces remain. It’s okay if some chili skins are still visible.
- Add palm sugar to the mortar and mash it until it forms a wet paste with no lumps remaining.
- Introduce long beans to the mortar and gently pound them until they break apart.
- Add dried shrimp and peanuts to the mix, pounding slightly to break up the peanuts.
- Pour in the fish sauce, tamarind paste, and lime juice, then add the squeezed lime skin to enhance the lime aroma. Stir the mixture to ensure the sugar dissolves.
- Combine the shredded papaya and tomatoes using the pound-and-flip method, mixing until the tomatoes are slightly crushed.
- Transfer the salad to a serving plate, and sprinkle with the remaining peanuts for garnish.
- For an authentic experience, serve alongside sticky rice and BBQ chicken.
Ingredients
- 1 ½ cups julienned green papaya, soaked in ice water for 10-15 minutes
- 2 cloves garlic
- Thai chilies, to taste
- 1 ½ tablespoons palm sugar, finely chopped, packed
- 2-3 long beans, cut into 2-inch pieces
- 3 tablespoons roasted peanuts
- 1 heaping tablespoon small dried shrimp, roughly chopped if large
- 2 tablespoons fresh lime juice
- 2 teaspoons tamarind paste
- 1 ½ tablespoons fish sauce
- ½ cup grape tomatoes, halved, or a small tomato cut into wedges
FAQ
- What is the best way to prepare the green papaya for the salad?
- To firm up the julienned green papaya, soak it in ice water for 10-15 minutes. This step helps to enhance the texture of the papaya in the salad.
- Can I use regular peanuts instead of roasted peanuts?
- While you can use regular peanuts, for the best flavor, it’s recommended to roast raw peanuts yourself. Simply roast them at 350°F (175°C) for 15-18 minutes, stirring halfway through for even roasting.
- What can I use if I don’t have a mortar and pestle?
- If you don’t have a mortar and pestle, you can finely mince or grate the garlic and chilies, mash the palm sugar with a little hot water, and bruise the long beans with a heavy kitchen item. Then, mix these with the other dressing ingredients in a bowl.
- What should I serve with Thai green papaya salad?
- The salad is traditionally served with sticky rice and BBQ chicken, offering a classic Northeastern Thai meal experience.
- Is the Thai green papaya salad gluten-free?
- Yes, the green papaya salad is naturally gluten-free, making it a great option for those on a gluten-free diet.
Tips
- To enhance the firmness of your papaya, soak the julienned strips in ice water for 10-15 minutes before using them in the salad.
- For the best flavor, consider buying raw peanuts and roasting them yourself. Roast them in a 350°F (175°C) oven for 15-18 minutes, stirring halfway through, and store any leftovers in the fridge or freezer to maintain freshness.
- When preparing the lime juice, if you have a large, juicy lime, you may only need part of it. Measure out the juice to ensure accuracy, and remember to include the squeezed lime skin in the mortar for added fragrance.
- If you don’t have a mortar and pestle, you can still make the dressing by finely mincing the garlic and chilies and using a fork to mash the palm sugar with a little hot water until it forms a paste.
Equipment
- Julienne Peeler – For julienning the green papaya.
- Large Mortar and Pestle – Essential for pounding the garlic, chilies, and other ingredients.
- Sticky Rice Steamer – If you’re serving the salad with sticky rice, a dedicated steamer for sticky rice might be needed.
- Tamarind Paste – While not equipment, this ingredient might not be readily available and often can be purchased online.