Thai papaya salad is typically eaten with sticky rice as a part of Issarn cuisine. Issarn is in the north eastern part of Thailand where the food is spicy (yes, spicier than regular Thai food), and served in small shared family style plates. Som Tum is traditionally made with green papaya, and comes in two common forms: traditional Thai, and fermented crab. I’ve made a twist on Thai somtum here and substituted green apple for green papaya since it's more readily available. It’s a great variation, and sometimes served in boutique modern Issarn restaurants back in Thailand. This dish in particular is can be found on street food corners and gourmet restaurants alike featuring bright, bold and punchy flavors that will bring your taste buds to life. Grab your water, and keep the sticky rice nearby to soak up all the goodness and tame the spiciness.
As with most Thai dishes, seasonings are adjusted to taste.
Thai Green Apple Som Tum
Ingredients1 1/2 green apple julienned
1 small carrot juilienned
1/2 cup cherry tomatoes halved
1/4 cup roasted cashews
1/4 cup green beans cut 2" long
3 key limes
2 garlic cloves
2 Tbs fish sauce
1 t honey
2 Thai chillies
- Pound chillies with mortar and pestle till slightly shredded.
- Add garlic and pound till broken up, followed up roasted cashews, then cherry tomatoes pounded lightly enough to release juices.
- Squeeze the limes in and follow with fish sauce and honey.
- Using a spoon, scrape the edges of the mortar and continue to pound lightly till all ingredients are mixed, but still retain distinctive shapes.
- Pour sauce over the juilienned apple and carrots and mix well.