Thai Papaya Salad

by Christine Chan — May 19, 2008

Green papaya salad is the most popular dish among Thai women, and it's no wonder why. Green papaya has a lovely crunchy texture similar to cucumber and soaks in spices beautifully. It is normally prepared with mortar and pestle, but a large bowl and spoon will work just fine.

Here is Thai chef Permpoon Nabnian's recipe for Thai Papaya Salad:
Makes 1 Serving

1 cup green papaya
2 cloves garlic, peeled
3 to 5 small green chilies, stems removed
3 long beans, cut into 1-inch pieces
1 tomato, cut in half and sliced
¼ cup unsalted peanuts, roasted
1tsp palm sugar
1TBsp and 1tsp fish sauce
1TBsp and 1tsp lime juice

1. Peel and grate the papaya. Many Asian supermarkets have pre-shredded green papaya. However, if you can find only whole green papaya, the papaya can be peeled and shredded using a regular cheese grater with medium to large holes. Avoid the white immature seeds in the center.
2. Place the garlic, chilies, long beans, and roasted peanuts into the mortar or a big bowl, and pound roughly.
3. Add the palm sugar, fish sauce, lime juice, and tomato.
4. Stir the salad with the pestle or a big spoon until the palm sugar is melted.
5. Add the grated papaya and pound to combine.

Traditionally served with sticky rice, but I like it by itself.