Thai Papaya Salad

    Thai Papaya Salad

    (24)
    30min


    25 people made this

    About this recipe: A slice of Thailand comes home in this colourful sweet salty, chunky salad. If you prefer or can't find an unripe papaya, cucumber can be used instead.

    Ingredients
    Serves: 6 

    • 3 cloves garlic, peeled
    • 3 fresh green chillies
    • 6 French beans, cut into small pieces
    • 1 large unripe papaya - peeled, seeds removed and cut into thin strips
    • 1 tomato, halved and seeded
    • 2 tablespoons fish sauce
    • 2 tablespoons lime juice
    • 1 teaspoon dark brown soft sugar
    • 2 tablespoons finely chopped unsalted, dry-roasted peanuts

    Directions
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Either chop by hand or in a blender or food processor, coarsely chop the garlic, chillies and green beans. Mix in the papaya, and process into small chunks. Mix in the tomato, fish sauce, lime juice and sugar. Process the mixture until soft and slightly chunky. Transfer to a medium bowl. Stir in the peanuts. Cover, and refrigerate until serving.
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    Reviews and Ratings
    Global ratings:
    (24)

    Reviews in English (18)

    by
    22

    tasted little like authentic thai cooking. im form a thai descent. you use a mortar and pestal, thai chilis, fish sauce, shrimp paste, garlic, lime juice, tomatoes, and sugar.<-------- i make it like this.. this is how it is made in thailand..  -  02 Jul 2009  (Review from Allrecipes US | Canada)

    by
    19

    Great salad. If you don't julienne the papaya by hand (ridiculously time consuming), use the shredder in the food processor. I buy the long beans for the recipe and cut them into 1 inch segments and set them aside to toss in at the end. I seed the tomato and toss the "guts" into the food processor with the wet ingredients, and toss the leftover outside wedges of the tomato into the salad at the end, as well. Fresh thai chilis work the best, but remember that you can adjust the heat by not adding all of the peppers' seeds. If your resulting salad is "ring of fire" hot, just add a bit more sugar to cut the heat.  -  07 Aug 2010  (Review from Allrecipes US | Canada)

    by
    17

    My estimation is that 2 cups of shredded papaya is about the right proportion for this recipe. Best to use a mandolin board that can properly julienne the fruit into long thin matchsticks, but if all you have is a kitchen grater, use that large holes on the grater and try to get the shreds as long as possible. Easy on the fish sauce. It is very powerful, you may want to start out with half the amount shown and add more if desired. Not everyone is crazy about this flavor, even though it is authentic. I find that cashews work better than peanuts. Also about 5 cherry or grape tomatoes work better than a big tomato. Cut them into halves for bite sized pieces. In most cases, the flavor of a cherry or grape tomato is fuller, fresher, and riper than the bigger ones, at least if you are buying them and not growing your own. For truly authentic texture and taste, bruise the beans a bit. Mortar and pestle are good for this, or you can make do with a rolling pin. Just a slight bruising to release the flavor, since the beans don't get cooked. If made authentically, it will be hot, but feel free to step down the peppers if your palate prefers less heat. Use thai peppers if possible, or serranos.  -  14 Feb 2010  (Review from Allrecipes US | Canada)

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