Bangkok style green papaya salad recipe

Recipes

Andy Oliver
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A classic Thai street food dish - this goes really well with grilled chicken or pork skewers and sticky rice.

Serves 2-4 as part of a shared Thai meal.

Ingredients

3 garlic cloves
1 pinch salt
2 tbsp roasted peanuts
2 tbsp dried prawns, rinsed and drained
2 slices or small wedges of lime (optional)
6 cherry tomatoes, halved
2 snake beans, cut into 1cm lengths (or use fine green beans)
4 to 6 bird's eye chillies, to taste
1 small green papaya, shredded
2 tbsp shaved palm sugar, adjust to taste
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp tamarind water

3 garlic cloves
1 pinch salt
2 tbsp roasted peanuts
2 tbsp dried prawns, rinsed and drained
2 slices or small wedges of lime (optional)
6 cherry tomatoes, halved
2 snake beans, cut into 1cm lengths (or use fine green beans)
4 to 6 bird's eye chillies, to taste
1 small green papaya, shredded
2 tbsp shaved palm sugar, adjust to taste
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp tamarind water

3 garlic cloves
1 pinch salt
2 tbsp roasted peanuts
2 tbsp dried prawns, rinsed and drained
2 slices or small wedges of lime (optional)
6 cherry tomatoes, halved
2 snake beans, cut into 1cm lengths (or use fine green beans)
4 to 6 bird's eye chillies, to taste
1 small green papaya, shredded
2 tbsp shaved palm sugar, adjust to taste
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp tamarind water

Details

Cuisine: Thai
Recipe Type: Salad
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 0 mins
Serves: 4

Step-by-step

Using a pestle and mortar, pound the garlic with the salt then add the peanuts and dried prawns and pound to a coarse paste.
Add the lime (if using), bruising it with the pestle, then add the cherry tomatoes and beans to the mortar and carefully work everything together.
Next add the bird’s eye chillies, barely crushing them.
Finally, add the green papaya and lightly bruise with the pestle, while turning and tossing the mixture with a large spoon held in your other hand.
Season the salad with palm sugar, fish sauce, lime juice and tamarind water. It should taste sweet, sour, hot and salty.

This recipe was created by Andy Oliver, Head Chef of award-winning restaurant Som Saa, in collaboration with Singha beer to demonstrate the authentic taste of Thailand.

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