Posted on Thu 12th July 2018
Green Papaya Salad
This Green Papaya Salad will transport you to the streets of Bangkok with a fresh but fiery kick!
Cuisine
Thai
Time
10 mins
Servings
2 people
Ingredients
- 2 Tablespoons peanuts
- 10 red bird’s eye chillies/ 2 large red chillies
- 5 small (or 2-3 large) garlic cloves
- 1 ½ tablespoons palm sugar
- 2 yard-long beans (Chinese long beans), cut into 2.5cm (1 inch pieces)
- 4 cherry tomatoes, sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons nam pla (Thai fish sauce)
- ½ medium green papaya, peeled and shredded
- 1 carrot shredded
- 2 tablespoons dried shrimp
Method
Preparation
1. In a small dry frying pan, toast the peanuts over a medium heat until golden brown. Removed from the pan and set aside.
2. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes.
3. Lightly pound to combine then squeeze in the lime juice and fish sauce.
4. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang.
Cooking
5. Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts.
Explore our award-winning cookware range today!
How to cook Green Papaya Salad
Check out our Cooking Classes
Introduction to Korean Cuisine (3hr)
£115.00Menu: Kimchi Mandu - Spicy Pork Belly Bulgogi - Kimchi- Japchae
12 Spaces Left
Full Day Vietnamese Cuisine
£195.00Menu: Chicken Pho, Banh Mi, Lemongrass Grilled Pork, Summer Rolls, Vietnamese Spring Rolls
5 Spaces Left
Sushi Masterclass with Yuki Gomi
£115.00Menu: Perfect sushi rice, Ebi furai ( Fried Prawn with Panko) hand roll with sweet chili mayo sauce , Unagi and Cucumber Ura maki Roll, Tuna and shiso hoso maki roll, a classic seafood Futo maki
12 Spaces Left
Quick and easy Vietnamese with Uyen Luu
£115.00Fragrant and comforting chicken Pho, Banh Xeo (Pancake) with prawns beansprouts and lots of herbs, Pork and Prawn Wontons.
4 Spaces Left
Introduction to S.E Asian Cuisine (3 HR)
£115.00Menu: Nasi Goreng, Malaysian Chicken Satay, Singapore Chilli Crab
6 Spaces Left
Vegetarian Chinese Cooking (3hr)
£115.00Menu: Chive & Mushroom Dumplings, Vegetarian Ma Po Tofu, Garlic Fried Rice, Stir Fried Green Beans with Chilli Hoisin
10 Spaces Left
Full Day Takeaway Classics
£195.00Menu: Sweet & Sour Pork, Chicken & Cashew Nuts Stir-fry, Chinese Vegetarian Spring Rolls, Hong Kong Noodles, Egg Fried Rice
8 Spaces Left
Indian Cooking Class with Author Radhika Howarth
£115.00Menu: Atho noodles from India and Myanmar, Rajma Curry, Dahi tamatar chicken - Indian style chicken cooked with yoghurt, Goan style Fish Caldin curry.
6 Spaces Left