Back to 4 servings salad 1 medium unripe green papaya, about 1 to 1.5 pounds, peeled, halved and seeded, shredded into thin strands 1 medium carrot, peeled and julienned 12 green beans, ends snapped off, cut into 1-inch pieces 1 cup cherry tomatoes, halved (or 1 large tomato cut into chunks) 1 medium shallot, very thinly sliced 1 cup fresh cilantro, roughly chopped 1 cup Thai basil, roughly chopped 0.25 cup roasted peanuts, coarsely chopped, plus extra for topping dressing 3 cloves garlic, minced 2 to 4 Thai bird's eye chilies, pounded to taste; or 1/2 teaspoon crushed red chili flakes 3 tablespoons palm sugar, packed; light brown sugar can substitute 3 tablespoons fish sauce, good quality 5 tablespoons fresh lime juice, from about 3 limes, not bottled 1 tablespoon dried shrimp, optional
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1 Step 1: Pound the garlic and chilies in a mortar into a rough paste, then add the palm sugar and pound until it becomes a wet paste. Stir in the fish sauce and lime juice until the sugar is fully dissolved, and add the dried shrimp if using.2 Step 2: Shred the papaya and julienne the carrot. Soak the papaya in ice water for about 15 minutes to crisp it, then drain and dry it thoroughly so the dressing is not diluted.3 Step 3: Lightly pound the green beans in the mortar just until they begin to break, then add the tomatoes and pound gently until they are slightly crushed and juicy.4 Step 4: In a large bowl, combine the papaya, carrot, green beans, tomatoes, shallot, cilantro and Thai basil. Pour the dressing over and toss well until everything is evenly coated.5 Step 5: Arrange on a platter, scatter the chopped peanuts over the top, and add extra herbs if you like. Serve immediately.getsaucepan.com/r/850aa207-7074-54a9-a971-ca106e235888
Cook this in Saucepan Som Tam (Thai Green Papaya Salad) as one big step at a time. Hands free, with timers that ring.
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