Thai · 25 min · serves 4

Som Tam Thai (Green Papaya Salad)

Kept by The Bhook kitchen

Ingredients

• 350 g green papaya, peeled and shredded
• 50 g carrot, peeled and shredded
• 8 cherry tomatoes, halved
• 50 g green beans, cut into 3 cm pieces
• 2 cloves garlic
• 2 red bird's eye chilies
• 2 tbsp roasted peanuts
• 2 tbsp palm sugar
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp vegan fish sauce (or extra soy sauce)

Method

1. Pound the garlic and chilies in a mortar until bruised and fragrant.
2. Add palm sugar and mix until the sugar starts to dissolve and you have a rough paste.
3. Add green beans and gently bruise, keeping them crisp but lightly broken.
4. Add shredded papaya, carrot, and half the peanuts. Lightly pound while tossing with a spoon until mixed and slightly softened.
5. Add tomatoes, lime juice, soy sauce, and vegan fish sauce. Toss again until the papaya feels juicy and the dressing has coated everything.
6. Transfer to a plate and sprinkle with the remaining peanuts.

People skip pounding and just toss everything, but bruising helps the flavors absorb.