One of my favorite Thai dishes is the Spicy Green Papaya Salad. And the Thai love it spicy. Really spicy. I’ve learned that the hard way. This salad (funny that I actually captured it) was the spiciest salad I ever ate! They make it on every streetcorner in these cute little portable kitchens. Back in The Netherlands, I made this salad several times and everyone loves it.
Not THAT spicy, or I would have lost some friends along the way ;). My recipe for 2 servings…
- 1 medium sized green papaya, shredded (at the Asian supermarket)
- 6 green beans (long ones, at the Asian supermarket)
- 1/2 cucumber
- 10 cherry tomatoes
- 1 small chili pepper
- 1 lime (juice)
- 1 clove of fresh garlic (fresh, not dried!)
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons palm sugar
- 2 tablespoons toasted peanuts
- 4 tablespoons of dried mini shrimps (optional)
- cilantro, cabbage (optional)
The green papaya can be peeled and shredded using a regular cheese grater with medium to large sized holes. Do the same with the cucumber. Smash a clove of garlic and add green beans and halved cherry tomatoes into a bole or even better – a mortar. Pound a few times just to bruise the beans and get the juice out of the tomatoes. Add the chopped chili peper (whole if you like it spicy or leave the seeds out if you’re scared). Add the shredded green papaya, cucumber, fish sauce, lime juice and palm sugar (optional: dried shrimps, I like it better without). Mix it well.
Serve with some extra cabbage, cilantro and green beans. Good with (brown) rice too.