To make this salad, you’ll need green papaya.
If you don’t have access to green papaya, you can substitute green mango or cucumber instead.
This is a classic dish that many Thai people enjoy daily. It’s easy to find on street corners around Thailand.
- Using a mortar and pestle, smash and mix the chilies, long beans and garlic together until blended.
- Add the tomato, palm sugar, fish sauce or salt, a squeeze of lime juice, shredded papaya, carrot, tamarind sauce and shrimp paste to the mixture.
- Place the mix on a plate and sprinkle roasted peanuts on top as garnish.
- Cook with your heart. Part of making the perfect dish of som tum is knowing exactly how you prefer to season it. You can always add more salt later, so it’s a good idea to use a small amount first. If you would like to make the salad sweeter, add more palm sugar. If you would prefer it to be a bit more sour, add more lime juice. Not spicy enough? Smash another chili or two into the dish.
- If you don’t have a mortar and pestle, follow these instructions instead:
- Smash the chilies, long beans and garlic on a cutting board with the broad edge of a large chopping knife.
- Peel the skin off of the green papaya and shred the rest of the fruit inside with a shredder or grater.
- Mix all the ingredients together in a bowl with a spoon.
- Enjoy your papaya salad!