“Do You Talk Thai” – Som Tam – Green Papaya Salad




Happy Monday!

Let’s make this a good week, people. Get your butts in gear and don’t make excuses.

I love today’s preparation because it is the most unbelievably delicious tasting salad in the history of the world. I at it, learned how to make it, and saw several different preparations of it on my recent trip to Thailand and today, I’m sharing my rendition with you!

Another reason I love this salad is because my new best friend in Thailand’s name is Som. Combine this with the fact that Mt. Tam is one of the best mountain biking hills in the world and you’ve got another lovely combination of these words. What? Okay, maybe that’s a stretch, but I hope you follow. I tell the story of Som and her husband, Payut in my Thailand Culinary Adventure Recap, so be sure to check that out if you haven’t yet.

Don’t be intimidated by the mortar and pestle that I use. If you do not have one, you can get similar results with a bowl and a couple of spoons. Whatever you do, MAKE THIS SALAD! It is a great representation of Thai food and it’s taste is tough to beat.

Stay tuned for my Tamarind Infused Chicken Satay which pairs well with Som Tam. And, if you’re looking or another option to prove that “You Talk Thai”, check out my recipe for Tom Kha Gai…

“Keep It Paleo!” guys.

Your Pal,

Paleo Nick

Seen here with Som and Payut

Som Tam – Green Papaya Salad

Ingredient List:

  • 4 cups green papaya, julienned (approximately ¼ of a large papaya)
  • 2 long beans, chopped into 3 inch sections (or green beans trimmed and halved)
  • 3 cloves fresh garlic, peeled
  • 4-6 Thai chiles, stemmed and cross cut into ¼” sections (remove seeds to cut heat)
  • 1-2 teaspoons shrimp powder (optional but recommended)
  • 5 squirts Red Boat fish sauce
  • Juice of 1 lime
  • 1 tablespoon maple syrup
  • 1 Roma tomato, cut into eighths
  • 2 tablespoons toasted, sliced almonds (one for the salad and one for garnish)

Preparation Instructions:

  1. Using a mortar and pestle, start by bashing the long beans, garlic and Thai chiles. Give these 5- 10 good whacks.
  2. Add the green papaya and using the pestle and a spoon, bash and fold the ingredients together several times.
  3. Add shrimp powder, maple syrup, fish sauce and lime juice and continue bashing and folding.
  4. Taste the mixture to see what you think and adjust accordingly.
  5. Finish by folding in the roma tomatoes and half of the almonds. Give it a few more bashes and folds and serve.
  6. Garnish with remaining almonds and enjoy!

“Keep It Paleo!”


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