Serves: 2 portions

Time: 30 Mins

Ingredients: (Pantry ingredients available with Pandan Market Green Papaya Salad Pantry Kit)

3 Cloves of Garlic

3 Fresh Thai Chilis

1 tsp Dried Thai Chili

1/4 cup Sliced Green Beans or Long Bean

1/4 cup Sliced Thai Eggplant

1/2 cup Sliced Tomatoes

2 tbsp Palm Sugar 

2 tbsp Water

2 tbsp Lime Juice

1 tbsp Cooking Tamarind

1 tbsp Thai Fish Sauce

1 tbsp Fermented Fish Sauce (optional)

1 tbsp Fermented Crab (optional)

2 cups Shredded Green Papaya

Crushed Roasted Peanuts for Garnish (optional)

Lettuce, Cabbage, or Green Beans for Garnish (optional)

How To:

1. In a Papaya Salad Mortar, pound the Fresh Thai Chilis, Dried Thai Chili, and Garlic together to a coarse mixture.
2. Add the Green Beans, Thai Eggplant, and Tomatoes to the aromatic mixture and continue pounding. Avoid over-crushing the tomatoes.
3. Melt the Palm Sugar by combining the Water and Palm Sugar and microwave 30 seconds to 1 minute or until the sugar is completely dissolved. 
4. Pour the melted Palm Sugar, Cooking Tamarind, Thai Fish Sauce, Lime Juice, Fermented Fish Sauce (optional), and Fermented Crab (optional) into the mortar with the rest of the mixture. Lightly pound the mixture while stirring with a spoon to evenly combine. This is your base sauce for the salad and you may adjust the flavor to your liking.
   ***If you'd like a sweeter note, you can add more Palm Sugar. If you'd like a saltier note, you can add more fish sauce. If you'd like a sour note, you can add more Lime Juice or Cooking Tamarind. The Cooking Tamarind rounds out the flavors in this dish but they have a strong impact on the seasoning so use sparingly.
5. Add the Shredded Green Papaya into the mortar and mix the sauce in by pounding with the pestle until thoroughly coated.
6. Pour the finished salad on a plate and garnish with optional Crushed Roasted Peanuts, Lettuce, Cabbage, or Green Beans.
7. Serve along side Rice Vermicelli Noodles or Sticky Rice.