Authentic Som Tum Thai

• •4 cups unripe green papaya, peeled and shredded into thin strips
• •6 garlic cloves, peeled
• •5 Thai bird's eye chilies
• •1 cup long beans (yardlong beans), cut into 1.5-inch pieces
• •1.5 cups cherry tomatoes, halved
• •3 tablespoon dried shrimp, rinsed and drained
• •0.5 cup roasted unsalted peanuts
• •3 tablespoon palm sugar, finely shaved
• •3.5 tablespoon fish sauce
• •4 tablespoon fresh lime juice
• •1 tablespoon tamarind paste (concentrate)

Instructions

1. 1

   In a traditional large clay or wooden mortar (krok), pound the peeled garlic cloves and Thai bird's eye chilies with a wooden pestle until coarsely crushed and fragrant.

2. 2

   Add the dried shrimp and shaved palm sugar. Pound gently to break down the shrimp fibers and dissolve the palm sugar into a coarse paste with the chili-garlic mixture.

3. 3

   Pour in the fish sauce, fresh lime juice, and tamarind paste. Use the pestle and a large spoon to mix and dissolve the dressing thoroughly. Taste the dressing base—it should be boldly punchy with balanced sweet, sour, salty, and fiery notes.

4. 4

   Add the long beans and pound lightly just to bruise and crack them so they absorb the dressing.

5. 5

   Add the cherry tomato halves and gently press them with the pestle to release their juices without crushing them completely.

6. 6

   Add the shredded green papaya and half of the roasted peanuts. Using the pestle in one hand to lightly bruise the papaya and a spoon in the other to toss and lift from the bottom, thoroughly fold everything together for about 30 seconds until the papaya is slightly softened and coated in the dressing.

7. 7

   Transfer the salad and all flavorful dressing juices to a serving platter. Garnish with the remaining roasted peanuts and serve immediately with sticky rice, raw cabbage wedges, and grilled chicken.

Chef's Tips

• 💡To keep the shredded green papaya extra crisp, soak the shreds in a bowl of ice water for 10 minutes, then drain and dry thoroughly before pounding.
• 💡A traditional clay mortar (krok din pao) with a wooden pestle is ideal because it bruises the delicate papaya fibers without pulverizing them like a heavy stone granite mortar would.
• 💡Adjust the number of bird's eye chilies to suit your heat preference; 1 to 2 chilies will give mild warmth, while 5 or more yields authentic Thai street-food spice levels.