Ingredients: |
Ingredients: 8-12 Thai chillies (bird peppers), each cut into 3-4 segments
8 cloves garlic, peeled and cut each into 2-3 pieces
4 c julienned peeled unripe papaya - in strips 2-3 inches long and 1/8 inch thick
1 c cut long beans - 1 1/2-inch-long segments
1 julienned carrot (optional) for color
1/4 c tamarind juice the thickness of fruit concentrate or lime juice 2-3 to taste
2-3 Tbs. fish sauce, to taste
2-3 Tbs. palm sugar,
2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
1/4 c chopped unsalted roasted peanuts (optional depend on what type of salad, check picture), if don't like just follow recipes without last ingredients.
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Directions: |
Directions:Prepare the ingredients as indicated. Make tamarind juice by starting with 1 Tbs. of compressed tamarind in 1/3 cup of warm water. Work the tamarind with your fingers to dissolve the soft fruit; gather up remaining undissolvable pulp, squeeze to extract juice and discard.
Using a large clay mortar with a wooden pestle, pound the garlic and chillies to a paste. Add the long beans and pound to bruise. Follow with the green papaya and carrot. Stir well with a spoon and pound to bruise the vegetables so that they absorb the heat and flavor of the chillies and garlic.
Add the tamarind or lime juice, fish sauce and palm sugar. Stir and pound a bit more to blend the vegetables with the flavorings and seasonings. Taste and adjust flavors to the desired hot-sour-sweet-and-salty combination. Then add the tomato pieces, stir and bruise lightly to blend in with the rest of the salad. Transfer to a serving plate and sprinkle with peanuts if desire. Serves 6-8 with assort of lettuce.
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This recipe for Papaya Salad / Thai Style is from