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Som Tumm

Chef Toui Savangsengouthay,
Bangkok Thai

The inherent sweetness of papaya pairs beautifully with the acidic dressing, and balances out the heat from the chiles. 

1 firm unripened papaya, julienned
1 carrot, julienned
3 stalks of fresh green beans. cut to finger length
1 Roma tomato, diced
1/2 cup palm sugar
1/2 a lime
1 garlic clove
1 tbsp ground peanuts
a few thai chiles (optional)
1 tsp fish sauce (optional)

1. In a saucepan, melt the palm sugar, on low heat, until it reduces to a syrup. Add a few teaspoons of water, if needed. Allow to cool.
2. Combine the papaya, carrot, green beans and tomato.
3. In a large mortar, grind the chilies, and half a garlic clove. 4. Add green beans and carrot. Mash several times.
5. Add the papaya and tomato. 6. Pour in palm syrup, fish sauce and squeeze in lime juice. Mash and turn the mixture several more times. Add additional palm syrup or lime, as desired.

To Garnish
1. Plate, and sprinkle ground peanuts on top to garnish.

Yield 2 servings.

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