THAI PAPAYA SALAD RECIPE RECIPES

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SOM TAM THAI - THAI PAPAYA SALAD - EASY RECIPE FOR THIS ...



Som Tam Thai - Thai Papaya Salad - Easy Recipe For This ... image

A spicy, sweet and savory salad made from papaya before it is ripe. Mixed in with tomatoes and traditionally peanuts all tossed together with chiles and garlic and savory sauce to coat the shredded papaya.Often eaten with a slice of raw cabbage which goes together remarkably well and also works to cut down the spice from the chiles. This recipe is made in an earthenware mortar with a lightweight pestle to avoid over pounding the ingredients.A classic basic Thai Som Tam which forms the basic principle for a host of spin-off recipes adding a protein such as prawns or seafood, or making with fruit such as pomelo.

Provided by Phasinee Doddeo

Categories     Salad

Total Time 15 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 14

1 1/2 cup Shredded papaya
A little Shredded carrot (To make a nice color combination for serving)
4 cloves Thai garlic (Substitute 2 cloves normal garlic )
3 Thai chili (Substitute 3 dried chili )
1 Small Tomato (Cut into small pieces)
1 tbsp Dried shrimp (More or Less to your taste (omit for vegan))
1 tbsp Palm sugar
2 1/2 tbsp Fish sauce (Substitute with Soy Sauce for Vegan)
2 1/2 tbsp Vegan Fish Sauce (Use in place of regular fish sauce for vegetarian)
1 tsp Tamarind paste (Make by adding a little water to tamarind pulp)
1 tbsp Lime juice
1 tbsp Roasted peanuts
1 or 2 Long green beans (Cut into 2-inch pieces)
Fresh vegetables to eat with Som Tum Thai

Steps:

  • Preparing
  • Tips

Nutrition Facts : Calories 377 kcal, CarbohydrateContent 67 g, ProteinContent 22 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 168 mg, SodiumContent 4224 mg, FiberContent 12 g, SugarContent 43 g, ServingSize 1 serving

GREEN PAPAYA SALAD RECIPE - NYT COOKING



Green Papaya Salad Recipe - NYT Cooking image

In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.

Provided by Julia Moskin

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

1 large or 2 small cloves garlic, peeled
1/4 teaspoon salt
1 tablespoon dry-roasted salted peanuts, more for garnish
2 fresh bird chilies or serrano chilies, sliced
1/2 teaspoon raw sugar or white sugar
1 tablespoon dried shrimp (optional)
2 tablespoons fresh lime juice
1 to 2 tablespoons fish sauce (nam pla), to taste
2 plum tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
1/2 pound long beans, trimmed and cut into 1 1/2-inch lengths (optional)
1 small to medium green (unripe) papaya (see Note)
Lettuce for serving (optional)

Steps:

  • In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
  • Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
  • Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Nutrition Facts : @context http//schema.org, Calories 36, UnsaturatedFatContent 0 grams, CarbohydrateContent 9 grams, FatContent 0 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 360 milligrams, SugarContent 6 grams

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