Green Papaya Salad

1 ½ cups julienned green papaya, soak in ice water for 10 to 15 minutes until they are firmer (See video @1: 20 on how to julienne green papaya)

2 cloves garlic

Thai chilies, to taste

1 ½ Tbsp palm sugar, finely chopped, packed

2 to 3 long beans, cut into 2-inch pieces

3 Tbsp roasted peanuts (see note)

1 heaping tablespoon small dried shrimp, roughly chop if you have large ones

2 Tbsp fresh lime juice (see note)

2 tsp tamarind paste (what is tamarind?)

1 ½ Tbsp fish sauce

½ cup grape tomato halves or a small tomato cut into wedges

Serving suggestion: sticky rice and BBQ chicken are classic pairings with papaya salad!

subheading: Notes:

I prefer buying raw peanuts and roasting them myself for the best flavour. Simply put them in a 350°F (175°C) oven for 15 to 18 minutes until they're golden, stirring them half way through for even roasting. Keep leftover roasted peanuts in the fridge or freezer to keep them fresher longer.

See video for the Thai way of cutting lime. If you have a big juicy lime, 2 tablespoon of juice is about ⅔ of the lime (so if you cut the lime the way I did in the video, you'll only need to juice piece #1 and #2). If your lime is small or doesn't have much juice, use the whole lime. You can always measure out the lime juice before adding to be sure.

Directions at hot-thai-kitchen.com

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