Green Papaya Salad Recipe – Thai Chilies & Palm Sugar Delight

Last Updated on 2 months by Neha Deshmukh

Green Papaya Salad Recipe – Thai Chilies & Palm Sugar Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for fresh, vibrant dishes that pack a flavour punch. This Green Papaya Salad (Som Tam, as it’s known in Thailand) is exactly that. I first made this when I was travelling through Southeast Asia, and it instantly became a favourite – the perfect balance of sweet, sour, spicy, and savoury. It’s surprisingly easy to make at home, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This isn’t just a salad; it’s an experience! The crunchy papaya, the fiery chilies, the sweet palm sugar… it all comes together in a way that’s incredibly addictive. It’s light, refreshing, and perfect for a warm day. Plus, it’s a fantastic way to explore Thai flavours in your own kitchen.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 lbs (1 Kg) Raw Green Papaya
• To taste Thai Green Chilies
• 4-5 cloves Garlic
• 1/4 cup Lime Juice (about 60ml)
• 4 Tbsp Palm Sugar (about 50g)
• 1 Tbsp Soy Sauce (about 15ml)
• 1 medium Tomato
• To taste Salt
• 1/2 cup Roasted Peanuts (about 60g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Raw Green Papaya: Selecting & Preparing

Finding the right papaya is crucial. You want one that’s firm and completely green – not even a hint of yellow. It should feel heavy for its size. To prepare it, peel the skin and remove the seeds. Then, you’ll need to shred it. I’ll share my favourite method in the FAQs!

Thai Green Chilies: Heat Levels & Substitutions

Thai green chilies can be hot! Start with a smaller amount and add more to taste. If you can’t find Thai green chilies, serrano peppers are a good substitute, but they might not have the same fruity flavour. Remember to handle chilies with care and avoid touching your eyes!

Palm Sugar: Unique Flavor & Alternatives

Palm sugar has a lovely caramel-like flavour that’s different from regular sugar. It’s what gives this salad its signature sweetness. If you can’t find palm sugar, you can use brown sugar as a substitute, but it won’t be quite the same.

Garlic: Regional Variations in Use

Garlic is a staple in Thai cooking, and this salad is no exception! I prefer using fresh garlic for the best flavour. Some regions in Thailand use shallots instead, which is also delicious.

Soy Sauce: Types & Salt Content

I usually use light soy sauce for this recipe, as it’s less salty and allows the other flavours to shine. If you only have dark soy sauce, use a little less and adjust the salt accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the chili-garlic paste. Crush the green chilies and garlic together using a mortar and pestle. This is the traditional way, and it really helps release the flavours. Don’t have a mortar and pestle? A small food processor will work in a pinch, but be careful not to over-process.
2. In a separate bowl, mix the lime juice, palm sugar, and soy sauce until the sugar dissolves. Give it a good stir – you want everything nicely combined.
3. Now, add the chili-garlic paste to the lime mixture and use the pestle to combine everything. This is where the magic happens!
4. Gently mix the dressing with the shredded papaya using the pestle. The key here is to be gentle – you don’t want to crush the papaya. Just enough to coat it in the delicious dressing.
5. Add the chopped tomatoes and mix gently again.
6. Taste and adjust the salt if needed. Everyone’s palate is different, so don’t be afraid to add a little more salt if you think it needs it.
7. Finally, mix in the crushed roasted peanuts.
8. Chill in the refrigerator for at least 30 minutes (or up to an hour) before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t be afraid to experiment with the amount of chili!
• Using a good quality soy sauce makes a big difference.
• Fresh lime juice is always best.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you’re sensitive to spice, remove the seeds from the chilies before crushing them. You can also use fewer chilies or substitute them with milder peppers.
• Festival Adaptations (Songkran, Thai New Year): This salad is a staple during Songkran! It’s often served alongside other festive dishes.
• Gluten-Free Considerations: Most soy sauces contain wheat. Use tamari or a certified gluten-free soy sauce for a gluten-free version.

Serving Suggestions

This salad is fantastic on its own as a light lunch or appetizer. It also pairs beautifully with grilled chicken or fish. My family loves serving it with sticky rice – the perfect combination!

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The papaya will soften over time, so it won’t be quite as crunchy.

FAQs

What is the best way to shred green papaya?

You can use a julienne peeler or a box grater with the shredding attachment. Alternatively, you can carefully slice the papaya into thin strips with a knife.

Can I make the papaya salad dressing ahead of time?

Yes, you can! The dressing can be made up to a day in advance and stored in the refrigerator. Just give it a good stir before using.

What can I substitute for palm sugar?

Brown sugar is the best substitute, but you can also use maple syrup or honey, although they will alter the flavour slightly.

How do I adjust the spice level of this salad?

Start with a small amount of chili and add more to taste. Removing the seeds from the chilies will also reduce the heat.

How long does this salad stay fresh in the refrigerator?

Up to 24 hours, but it’s best enjoyed fresh. The papaya will soften over time.

What type of peanuts are best for this recipe?

Roasted, unsalted peanuts are ideal. You can crush them yourself or buy pre-crushed peanuts.