| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 5 min | 20 min |
Servings
1
Ingredients
1 Fresh red hot Thai chilies (more to taste) My wife eats at least 3 chilies More if you like it spicy!
2 Whole cloves of garlic
1 cup Raw papaya thinly sliced, you can also use carrots or cucumbers
1 tablespoon Fish sauce
1 1/2 tablespoons Lime juice
1 tablespoon Palm sugar or 1 ½ Tablespoon white sugar
1/3 cup Long green beans cut about 1 ½ inches long
5 Cherry tomatoes cut in half, or 1 plum tomato cut in ¼’s
1/8 cup Dried shrimp ( Optional ) These have a very strong taste, I avoid them
1/4 cup Dry roasted peanuts, chopped
Sticky rice
2 cups Glutinous rice
1 Pandan leave (optional)
Directions
- Sticky rice
Place the rice in a bowl with running water and rinse, while constantly moving the rice around, until the water runs clear. Let it soak in the water for 4 to 12 hours. Place the rice in your steamer and let steam for 20 to 30 minutes. The rice should be soft and sticky. Hold for later use.
- Papaya Salad
Pound the chilies and garlic in a large mortar until crushed. Add the papaya and gently pound with the pestle to get the garlic and chilis mixed in. I use a spoon to help me move it around. Add in the fish sauce, lime juice and palm sugar and again gently pound it and move it around with your spoon mixing well. Add in the green beans, tomatoes and the dries shrimp ( Optional ) and pound gently. Place in a salad bowl and garnish with peanuts, serve with Thai sticky rice. Enjoy! You can also watch me make this on my cooking show @ http://www.cheftomm.com/thai-food-sampler/
