Thai Som Tam (Green Papaya Salad)

by Kevin Butters
(Chiang Mai, Thailand)

There are three main different versions of this delicious dish in Thailand:

Som Tam Thai - is the most common version outside of Thailand, has roasted peanuts added & is the mildest version.
Som Tam Bu - which has pickled crabs added into the dish.
Som Tam Lao - which has the juice of fermented fish in it, this is an acquired taste & also packs a fair "kick" and is not recommended to novice Thai food enthusiasts!.

Here's the "Som Tam Thai" recipe for you:

Ingredients

1 medium dark green papaya

6 garlic cloves (kratiem)

6 green/red Thai chillies (prik khee noo)

2 ripe tomatoes - cut into wedges

1/2 cup long thin green beans - chopped into 1"(2.5cm) lengths

2 tablespoons anchovy sauce

1/2 teaspoon soy sauce

2 fl oz(60ml) lime juice or tamarind juice (ma-kaam piag)

2 Tablespoons small dried shrimps

1/4 cup chopped unsalted roasted peanuts

Method

* Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater & set aside.

* Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks.

* Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon.

* Serve cold.

This dish is really simple to make, many people make different variations including adding Pla Ra(fermented fish), crab & thinly sliced carrot.

Its a dish that is easily adapted to personal tastes, go on, give it a try !


This dish is also completely fat free, so it's great to eat if you are watching the calories! & is also ideal to help clear the "sinuses" - if you know what I mean!!