Som Tam Thai

🧂Ingredients

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• 2.5 cups green papaya(Peeled, seeded, and shredded into fine julienne strips using a mandoline or julienne peeler. Green (unripe) papaya only - ripe papaya has the wrong texture and sweetness.)
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• 6 whole bird eye chilies(Adjust for heat level. Thais often use 10 or more. Pound briefly with the garlic.)
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• 4 cloves garlic(Pounded with the chilies in the first step.)
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• 0.5 cup long beans or green beans(Cut into 2-inch lengths. Pounded lightly to bruise - creates pockets to absorb the dressing.)
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• 1 cup cherry tomatoes(Halved. Added and bruised lightly - they should release some juice into the dressing.)
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• 3 tbsp dried shrimp(Adds savory, oceanic depth. Briefly pounded to separate.)
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• 3 tbsp roasted peanuts(Roughly crushed, not ground to powder.)
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• 3 tbsp fresh lime juice(Freshly squeezed. The sourness is the dominant flavor note.)
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• 2 tbsp fish sauce(For salinity. The quality of fish sauce matters here.)
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• 1.5 tbsp palm sugar(Melted or very finely shaved. Balances the sourness and heat.)
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• 1 tbsp tamarind paste(Diluted in a little water. Optional but adds more complex sourness.)
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📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   Using a large clay mortar and wooden pestle, pound the garlic and chilies into a rough paste. This should take about 30 seconds 30 seconds - you want visible pieces, not powder.

2. 2

   Add the dried shrimp and pound briefly to mix and separate the shrimp into small pieces.

3. 3

   Add the long bean pieces and pound lightly - three or four strikes to bruise and crack them. They should remain identifiable, not mushy.

4. 4

   Add the cherry tomatoes and press with the pestle to lightly crush and release juice. Add the palm sugar and stir until it dissolves in the tomato juice.

5. 5

   Add the shredded green papaya and the lime juice, fish sauce, and tamarind paste. Using the pestle and a large spoon, toss and lightly pound the salad to integrate the flavors - the papaya should be slightly compressed and absorbing the dressing. Taste and adjust: the balance should be simultaneously tart, savory, hot, and sweet, with no one element dominating. Transfer to a plate and top with crushed peanuts. Serve immediately.