Sunday, October 21, 2007

Green Papaya Salad Recipe

Ingredients:
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.

Preparation:
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!

5 comments:

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.