Green Papaya Salad
Elisabeth
ingredients
- 3 cup green papaya, peeled and grated into thin strips (I use the
- grating attachment on the food process to do this, but you can do it
- by hand if you prefer)
- 3 cloves garlic
- 10 small green chilis (tiny Thais chilis work best, but you can use
- any fresh hot pepper)
- 1 cup string beans, ends snipped and cut into 1 inch pieces
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon palm sugar (substitue brown sugar if you can’t find palm sugar)
- 1 tomato, cut in half and sliced
- 2 heaping tablespoons peanuts, roasted
directions
- 1
1. Blanch the green beans in boiling water until just crisp-tender and
- 2
immediately immerse in an ice bath to stop the cooking. Drain and set
- 3
aside.
- 4
2. Place garlic, chilis, fish sauce, lime juice and palm sugar in the
- 5
base of a food processor and blend until the sugar has melted into the
- 6
liquid. (If you prefer to work sans food processor, bruise the garlic
- 7
and chilis with the flat side of a large chef’s knife, whisk the fish
- 8
sauce, lime juice and sugar in a small bowl, then mix in the chili and
- 9
garlic.) Taste the dressing and adjust the seasoning accordingly. Fish
- 10
sauce is the “salt,” chilis are the “pepper,” and the palm sugar is
- 11
the sugar (obviously).
- 12
3. Toss the green papaya, green beans, tomatoes, and the dressing.
- 13
4. Sprinkle with roasted peanuts and serve.
notes
Green papaya salad is traditionally served with sticky rice and simple grilled chicken in Northern Thailand.
Source: Elisabeth
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