Sunday, October 21, 2007

Green Papaya Salad Recipe

1 medium dark green papaya
2 tomatoes, cut into wedges
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
1/2 teaspoon sugar
2 tablespoons vinegar
1/2 cup chopped green beans, in 1-in pieces
2 tablespoons fish sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)
1/4 cup dried baby shrimp (optional)
1/4 cup dry roasted peanuts (optional)

*Note: You can substitute Mae Ploy sweet chili sauce rather than chilies, sugar, and vinegar.

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.

Shredded papaya

2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Top with dried shrimp and peanuts. Serve cold.

Ready to serve!


amitb said...

That looks so yummy!

Ershad Ahmed said...

Amazing blog..!

Oh for the love of food! said...

Hey Ashley! That Papaya Salad looks delish! I have the same shredder tool - got it from Chiang Mai, it's brilliant, isn't it?

SteamyKitchen said...

I love this dish! I'm going to have to find a way to buy Green Papaya here.

Ming the Merciless said...

OMG, this is like my favorite Thai dish. I can drink the dressing up just by itself.

Thanks for the great recipe. But I think it's kinda hard to find green papayas in NYC. I will try.