Thai salad is delicious served with steamed sticky rice (khao neow). The papaya must be dark green and firm.
1 medium dark green papaya/pawpaw
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon salt
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-khaam piag)
1 medium dark green papaya/pawpaw
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon salt
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-khaam piag)
Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.
Serves 4.
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