Yellow Curry
47 min · 920 kcal · Lunch & dinner · Thai
Thai
Som Tam
The classic Thai green papaya salad from the northeast, pounded in a clay mortar so the crisp papaya strands soak up a dressing of lime, fish sauce, palm sugar and chilli. Sharp, hot, salty and sweet all at once, with dried shrimp and peanuts for depth.
Method
- Peel 150 g of green papaya, then shred it into long fine strands with a papaya shredder or by chopping the flesh rapidly with a cleaver and shaving off the cuts. Drop the strands into ice water for 10 minutes to crisp them, then drain and pat dry.
- In a deep clay mortar with a wooden pestle, pound 1 clove clove of garlic with 2 bird's eye chillies to a coarse, fragrant paste — a few seconds only, you want flecks of chilli, not a purée.
- Add 1 tbsp of rinsed dried shrimp and 1 tbsp of roasted peanuts. Pound just 4 or 5 times to crack them open and release their aroma, keeping some texture.
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268kcal
11gprotein
43gcarbs
9gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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