Here is a new and improved recipe for the famous northeastern Thai green papaya salad! This time around, I provide you with lots of tricks, tips, and explanations to make sure you can really master this classic, delicious salad. This is also a very healthy dish, so I can really let myself indulge without having to hold back!
Serve it with some sticky rice, and try changing up the vegetables because in Thailand we make hundreds of variations on this salad!
- ½ cups julienned green pa1 ½ cups julienned green papaya, soak in ice water for 10-15 minutes
- 2 cloves garlic
- Thai chilies, to taste
- 1 ½ Tbsp palm sugar, finely chopped, packed
- 2-3 long beans, cut into 2-inch pieces
- Tbsp roasted peanuts (see note)
- 1 heaping Tbsp small dried shrimp, roughly chop if you have large ones
- 2 Tbsp fresh lime juice (see note)
- 2 tsp tamarind juice
- 1 ½ Tbsp fish sauce
- ½ cup grape tomato halves or a small tomato cut into wedges
- Serving suggestion: sticky rice and BBQ chicken are classic pairings with papaya salad!
- Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.
- In a large mortar and pestle, pound garlic and chilies until there are no more big chunks (pieces of chili skin are fine).
- Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.
- Add long beans and pound just until they’re broken.
- Add dried shrimp and peanuts and pound to break the peanuts up slightly.
- Add fish sauce, tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.Add shredded papaya and tomatoes, and mix using the pound-and-flip method as shown in the video @8:40. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s done!
Plate and sprinkle with the remaining peanuts (I forgot to do this in the video!).
For a truly classic Northeastern Thai meal, serve with sticky rice and the ultimate BBQ chicken