Thai Green Papaya Salad Recipe

Years ago, I took a cooking class in Chiang Mai, Thailand at the vegetarian restaurant Taste of Heaven. I learned to cook five vegan versions of traditional Thai dishes. This is a modified version of the recipe for Vegan Thai Red Curry. Super fast, easy, and delicious.

Ingredients

• 4 Peeled Garlic Cloves
• 4 Red Thai Chili Peppers
• 2 Small Tomato cut into quarters
• 2 Chinese Long Green Beans cut into 1 inch pieces (or you can use 8 regular green beans)
• 20 grams Green Papaya, peeled and shredded or julienned
• 4 grams Carrot, peeled and shredded or julienned
• 3 Tablespoons Roasted Peanuts
• 1/4 Lime
• 1 Tablespoon Mushroom Powder or Soy Sauce
• 2 Tablespoons Tamarind Sauce
• 1 Tablespoon Palm Sugar

Instructions

1. Crush fresh chili and garlic in the mortar until well combined and in tiny pieces.
2. Add beans and peanuts and pound with the pestle until beans are bruised and peanuts are crushed.
3. Add tomato, green papaya and carrot. Lightly pound ingredients three times, mix and repeat five times.
4. Squeeze lime and add to the mixture, add mushroom powder or soy sauce, tamarind sauce and palm sugar and mix.
5. Taste for seasoning and add more if necessary.
6. Enjoy immediately. The salad will not keep for long.