Do you Need Thai Mortar and Pestle to make Som Tum?

No, but it’s the traditional method. You can mix the sauce separately, then combine everything and gently mix by hand or with a light utensil. The goal is to lightly bruise the vegetables, not mash them.

Where Can I Buy Green Papaya?

Green papaya is available year round at most Asian markets and some large grocery stores. Choose papayas that are firm and fully green. Ripe or sweet papaya won’t work for this salad.

Papaya Salad (Thai)

Name: Thai Green Papaya Salad Recipe (Som Tum)
Prep time: 15 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 cloves fresh garlic, skin peels, and leave whole; 2-8 Thai chilis, as needed for personal spice level; 3/4 cups green beans, chopped 1 1/2-inch pieces; 1 Thai eggplant chopped thin 1/2 inch in size (optional); 8 cherry tomatoes, sliced in halves; 2 tablespoons palm sugar or tablespoons brown or white sugar; 2 tablespoons dried shrimp; 1.5 tablespoons tamarind sauce; 2 tablespoons fish sauce; 2 slices of lime 1/4 inch each, squeeze the juice, then add the wedges to the mortar for more flavor.; 2 cups shredded green papaya; 1/2 cup shredded carrots; ¼ cup unsalted peanuts, whole nuts, not crushed

Description

Som Tum Thai is the sweeter, milder version of green papaya salad that’s commonly served in Thai restaurants. It’s balanced with lime, palm sugar, and fish sauce, without fermented ingredients like pla ra or pickled crab. This is often the first papaya salad people try, and it’s a great introduction to Thai flavors.

Ingredients

Scale

2 cloves fresh garlic, skin peels, and leave whole
2-8 Thai chilis, as needed for personal spice level
3/4 cups green beans, chopped 1 1/2-inch pieces
1 Thai eggplant chopped thin 1/2 inch in size (optional)
8 cherry tomatoes, sliced in halves
2 tablespoons palm sugar or tablespoons brown or white sugar
2 tablespoons dried shrimp
1.5 tablespoons tamarind sauce
2 tablespoons fish sauce
2 slices of lime 1/4 inch each, squeeze the juice, then add the wedges to the mortar for more flavor.
2 cups shredded green papaya
1/2 cup shredded carrots
¼ cup unsalted peanuts, whole nuts, not crushed

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Instructions

Prepare the green papaya. Wash, and pat dry with paper towels. You can cut the peeled papaya in half before peeling it if it's easier to grip the fruit with your fingers. Peel the skin off of the papaya with a sharp knife.
Rinse the papaya again with cold water as sticky saps will ooze from the peeled papaya skin. Pat dry, then peel the raw papaya into small pieces with the kiwi peeler. Place the peeled papaya slices into a large bowl of ice water to keep them fresh and crunchy for the pounding. Save the rest of the papaya for more salads for the next few days.
Add garlic and chilis in a large mortar and pestle. Lightly pound the garlic and chilis. Do not turn it into a paste. Also, have a large spoon ready to scrape and flip the ingredients alongside the wooden mortar.
Add the green beans, Thai eggplants, and peanuts. Pound until bruised but not crushed.
Add the sliced tomatoes, palm sugar, tamarind sauce, fish sauce, and lime juice. Toss the squeezed lime wedges into the mortar as well. They add a subtle bitter note from the lime zest that balances the salad. Use the spoon often to scrape, scoop and stir all the ingredients for an even mixing.
Add the shredded papaya, shredded carrot, and dried shrimp. Pound everything together well using a large spoon to stir and mix the ingredients in the mortar.
Taste the finished salad and adjust with more sugar, lime juice, or fish sauce until you get the best taste for your salad. Use the spoon to scoop and turn the salad in the mortar before serving. Sprinkle crushed peanuts on top before place in a serving plate. That’s it! Enjoy!

Notes

Thai papaya salad is best enjoyed immediately while all the flavors are still fresh.
Green papaya comes in many sizes, and you'll most likely have leftover green papaya to make a few more salads. Partially peel the skin off for each salad to help keep the papaya fresh and crunchy for your next salad.
The finer you pound your chiles in the mortar, the spicier your salad will be. More of the oils get released and make your salad extra spicy!
Pound the peanuts with chiles and garlic for a nutty and creamy texture.
If you don't have sticky rice, use jasmine rice. If you avoid carbs, eat the salad as your main course and use leafy greens like romaine lettuce, cabbage, or butter lettuce as a salad wrap.

Prep Time: 15
Cook Time: 5
Category: Salads
Method: mortar and pestle, Pounding
Cuisine: Thai