- 40 minutes
- Serves 2
The Thai Papaya Salad originates from northeastern Thailand, but since it’s inception has become popular in all regions of the nation. The dish is typically served family-style alongside sticky rice and a protein dish like chicken wings or pork skewers. The sauce is full of flavor and pairs very well with the other dishes, so traditionally, Thai natives dip the sticky rice in the sauce and eat it with the protein. Kin Dee’s signature Papaya Salad is offered as an appetizer and is the perfect dish to refresh for a quick lunch or easy dinner on a hot Houston day.” – Miranda Leotkhamfu, Kin Dee Thai Cuisine
- 1 1/2 cups shredded fresh green papaya
- 1/2 cup shredded fresh carrot
- 2 to 3 long beans, cut into 1.5-inches
- 1/2 cup cherry tomatoes, halved
- 2 to 5 Thai chili peppers (depending on preferred level of spice)
- 1 clove garlic
- 2 Tbsp fresh lime juice
- 1/2 to 1 tsp palm sugar
- 1 to 2 Tbsp fish sauce
- 1/2 Tbsp dried shrimp
- 1 to 2 Tbsp roasted peanuts
- Peel and shred papaya and carrot, discarding seeds and inter membrane.
- Pound garlic and chili in a mortar and pestle until there are no more big chunks (pieces of chili skin are fine).
- Add palm sugar and mash until it turns into a wet paste and all chunks are dissolved.
- Add long beans and point just until they are broken.
- Add dried shrimp and peanuts and pound to break the peanuts up slightly.
- Add fish sauce and lime juice, adding the squeezed lime skin into the mortar as well for extra fragrance. Stir with a large spoon to mix.
- Add shredded papaya/carrot and tomatoes and pound lightly, then use the spoon to flip the bottom to top. Then pound and flip continuously until everything looks well mixed and tomato is slightly crushed.
- Serve in plate with fresh Thai cabbage, carrot, or fresh long bean cut into 3 inches.
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