Thai green papaya salad with spiced roasted peanuts
Ingredients
Metric
Imperial
Thai green papaya salad
- 400g of green papaya, sliced into thin strips
- 3 garlic cloves, minced
- 4 Thai chillies, finely sliced
- 1 tbsp of palm sugar
- 1 handful of green beans, sliced into 5 cm pieces
- 1 tbsp of dried shrimp
- 1 tbsp of fish sauce
- 1 tbsp of tamarind paste
- 1 lime, zested and juiced
- 1 handful of cherry tomatoes, sliced into wedges
Spiced roasted peanuts
- 300g of peanuts, crushed
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp chilli powder
- 20ml of vegetable oil
- salt, to taste
White rice
- 400g of basmati rice
- 600ml of water
Garnish
- 1 lime, sliced into wedges
- 1 handful of fresh coriander, leaves picked
- 1 tsp black sesame seeds
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
- 100ml of sesame oil, to drizzle
Equipment
- Pestle and mortar
Method
Begin by preheating the oven to 180°C
Spread the peanuts out on a baking tray lined with parchment paper
- 300g of peanuts, crushed
Season with all the spices along with the vegetable oil and salt
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp chilli powder
- 20ml of vegetable oil
- salt, to taste
Roast in the oven for 15–20 minutes, or until golden
Soak the green papaya slices in ice water until firm and refreshed
- 400g of green papaya, sliced into thin strips
Meanwhile, rinse the rice three times with cold water, or until the water runs clear
- 400g of basmati rice
Add the water and the rice to a pot then cover with a lid and cook on high for 10 minutes
- 600ml of water
Turn the heat off and leave covered to steam for another 10 minutes
Meanwhile, drain the green papaya well, then use a pestle and mortar to pound the garlic and chillies until they are broken down
- 3 garlic cloves, minced
- 4 Thai chillies, finely sliced
Add the palm sugar and pound until it forms a paste
- 1 tbsp of palm sugar
Add the beans and pound until they soften, then add in the dried shrimp along with a handful of the roasted peanuts
- 1 handful of green beans, sliced into 5 cm pieces
- 1 tbsp of dried shrimp
Once the peanuts have broken down slightly, add in the fish sauce, tamarind paste, lime juice and zest
- 1 tbsp of fish sauce
- 1 tbsp of tamarind paste
- 1 lime, zested and juiced
Stir well with a spoon, then add the tomatoes
- 1 handful of cherry tomatoes, sliced into wedges
Pound and mix in the pestle and mortar then add in the sliced papaya
Fluff up the cooked white rice, then transfer the salad to plates and top with the remaining roasted peanuts and a wedge of lime
- 1 lime, sliced into wedges
Garnish with some fresh coriander, sesame seeds, spring onion, sliced chilli, a drizzle of sesame oil and serve with the rice
- 1 handful of fresh coriander, leaves picked
- 1 tsp black sesame seeds
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
- 100ml of sesame oil, to drizzle
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