Som Tum (Papaya Salad)

Ingredients

• <p><em>(Serves 2-4)</em></p><p><em>For the salad:</em></p><ul><li>1 small green papaya, peeled and shredded</li><li>2-3 cloves garlic, minced</li><li>2-3 Thai bird's eye chilies, finely chopped (adjust to taste)</li><li>2-3 small tomatoes, cut into thin wedges</li><li>Handful of green beans, cut into 2-inch lengths</li><li>1-2 tablespoons roasted peanuts, crushed</li><li>Handful of fresh coriander leaves</li><li>Handful of fresh Thai basil leaves</li></ul><p><em>For the dressing:</em></p><ul><li>2 tablespoons fish sauce</li><li>2 tablespoons lime juice</li><li>1 tablespoon tamarind paste</li><li>1 tablespoon palm sugar or brown sugar</li></ul><p><br></p>

Steps

1. In a mortar and pestle, pound the minced garlic and chopped Thai bird's eye chilies to create a coarse paste. Alternatively, you can use a small food processor.
2. In a bowl, combine the shredded green papaya, garlic-chili paste, and green beans. Use a spoon to gently mix the ingredients, ensuring the flavors are distributed evenly.
3. Add the tomato wedges to the bowl and mix gently to combine.
4. In a separate small bowl, whisk together fish sauce, lime juice, tamarind paste, and palm sugar until the sugar has dissolved. Taste and adjust the dressing's balance of flavors to your liking.
5. Pour the dressing over the papaya mixture in the large bowl. Use a spoon or salad tongs to toss the salad, ensuring the dressing coats all the ingredients.
6. Taste the salad and adjust the seasoning if necessary. You can add more lime juice, fish sauce, or sugar to achieve the perfect balance of flavors.
7. Transfer the Som Tum to serving plates or bowls.
8. Garnish the salad with crushed roasted peanuts, fresh coriander leaves, and Thai basil leaves