Recipe by: Sandy Lo
Serve with sticky rice and a sliver of
cabbage, green beans and Thai basil
- 1 clove garlic
- 6 green beans or
2-3 long beans cut into 1 ½ inch pieces
- 5 cherry tomatoes, halved
- 1-2 red chili peppers (or more if you like spicier)
- 2 cups shredded green papaya
- 1 Tbsp small dried shrimp
- 2 Tbsp toasted peanuts (optional)
- 1 ½ tablespoons fish sauce
- ¾ of a lime, squeezed
- 1 ½ Tbsp palm sugar
- In a big mortar and pestle, smash the clove of garlic first.
- Then add green beans and halved cherry tomatoes. Pound a few times just to bruise the beans and get the juice out of the tomatoes.
- Add chili peppers and crush them just enough to release the hotness, unless you like your salad really hot.
- Add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Use the pestle to push the mixture up in the mortar and the spatula to push it down so that the mixture is mixed well.
If you do not have a big enough mortar, you can crush the garlic, tomatoes, green beans. Set them aside in a large bowl. Add dried shrimp, fish sauce, lime juice and palm sugar to the bowl. Add green papaya and mix well.
Download PDF here: Thai Green Papaya Salad Sandy Lo