Som Tam Thai

Ingredients 

• 300 grams raw papaya
• 7 Birds eye chilli
• 7-8 French beans
• 5 garlic cloves 
• 6 cherry tomatoes
• 6 peanuts
• 3 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce

To serve

• 1 small cabbage
• 4-5 fresh basil leaves

Method

1. Wash and peel papaya. Halve, remove seeds and grate it. Remove stems and wash green bird’s-eye chillies. String, wash and chop French beans into one-centimeter sized pieces. Peel and wash garlic.
2. Destalk, wash and cut cherry tomatoes into quarters. Wash and shred cabbage. Wash and drain basil leaves. Roast and de-skin peanuts. Take a little each of the papaya, chillies and garlic and pound roughly in a mortar and pestle or process very briefly in a blender.
3. Set aside in a bowl and repeat until all the papaya, chillies and garlic are used up. Stir in the beans, peanuts and tomato. Mix well and add lemon juice, brown sugar and fish sauce.
4. Serve accompanied by shredded cabbage and sprigs of basil.

Nutrition Info