Best 2 Thai Green Papaya Salad Som Tam Recipes

**Thai Green Papaya Salad (Som Tam): A Refreshing and Flavorful Culinary Journey**

Welcome to the realm of Thai cuisine, where flavors dance harmoniously and create a symphony of taste. Among the many delectable dishes that grace this culinary landscape, Thai green papaya salad, also known as Som Tam, stands out as a refreshing and vibrant treat. This classic salad is a symphony of textures and flavors, with the crunch of green papaya, the tang of lime juice, the spiciness of chili peppers, and the umami richness of fish sauce. It's a dish that tantalizes the taste buds, leaving you craving more.

Our comprehensive guide to Thai green papaya salad takes you on a culinary adventure, providing you with not just one, but three unique recipes to satisfy your cravings. Dive into the traditional Som Tam recipe, which forms the foundation of this beloved dish. Explore the variations of Som Tam with fermented fish, a regional specialty that adds an extra layer of depth and complexity. And for those seeking a vegan delight, we present a Som Tam rendition that retains all the flavors while excluding animal products.

Join us on this gastronomic journey as we delve into the secrets of crafting the perfect Thai green papaya salad. Learn how to select the ideal papaya, prepare the ingredients with precision, and balance the flavors to achieve that perfect harmony. Discover the techniques for pounding the ingredients to extract their flavors and create the signature texture of Som Tam.

Whether you're a seasoned cook or just starting your culinary explorations, our recipes will guide you every step of the way. With easy-to-follow instructions, detailed ingredient lists, and helpful tips, you'll be able to recreate this iconic dish in the comfort of your own kitchen. So, put on your apron, gather your ingredients, and embark on a taste adventure that will transport you to the heart of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)

Thai Grilled Chicken with Thai Green Papaya Salad (Gai Yang with Som Tam) image

Provided by Leah Cohen

Categories main-dish

Time 13h

Yield 4 servings

Number Of Ingredients 21

Ingredients

Two 1 1/2-pound chickens or one 3-pound chicken
4 cilantro roots, roughly chopped
2 tablespoons fish sauce
2 tablespoons palm sugar
1 1/2 teaspoons whole white peppercorns
1 tablespoon oyster sauce
1/2 tablespoon turmeric powder
1 teaspoon kosher salt
4 large cloves plus 8 medium cloves garlic, minced (about 1/4 cup)
1/4 cup canola oil
1 stalk lemongrass, bruised
2 medium cloves garlic
3 red Thai chiles
2 tablespoons fish sauce
1 tablespoon palm sugar
Juice of 2 limes
3 cups shredded peeled green papaya
1/4 cup long beans, trimmed and cut into 1-inch pieces
1/4 cup cherry tomatoes, halved
2 tablespoons whole roasted unsalted peanuts, optional
1 tablespoon dried shrimp, optional

Steps:

For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.

THAI GREEN PAPAYA SALAD (SOM TAM)

THAI GREEN PAPAYA SALAD (SOM TAM) image

Categories Salad Vegetable Side

Yield 4 People

Number Of Ingredients 14

Ingredients

2 1/2 cups shredded green papaya
4 medium red and green Serrano chilies (to taste)
2 large cloves garlic, skinned
1 cup green or string beans, cut in 1" pieces
6 cherry tomatoes, cut each in half
2 tsp. ground peanuts
2 Tbsp small dried shrimps
Cabbage and Iceberg lettuce leaves
Dressing:
5 Tbsp lime juice
3 Tbsp. fish sauce
3 Tbsp. sugar
4 Tbsp. finely ground dried shrimps
Combine the dressing ingredients in a small bowl and set aside.

Steps:

Using a mortar and pestle, pound chilies and garlic to course texture. Add papaya, green beans, tomatoe and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately with cabbage and lettuce leaves. Goes well with Thai style BBQ chicken and steamed sticky rice.

Tips:

For the best flavor, use unripe green papaya. The papaya should be hard and have a slightly bitter taste.
Use a sharp knife to julienne the papaya. This will help to prevent the papaya from becoming mushy.
If you don't have a mortar and pestle, you can use a food processor to make the dressing. Just be sure to pulse the ingredients until they are finely chopped, but not pureed.
Taste the dressing before adding it to the salad. It should be salty, sour, sweet, and spicy. Adjust the seasonings to your liking.
Add the dressing to the salad just before serving. This will help to prevent the salad from becoming watery.
Som Tum is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days.

Conclusion:

Som Tum is a delicious and refreshing salad that is perfect for a hot summer day. It is also a healthy salad, as it is packed with vitamins and minerals. If you are looking for a new and exciting salad to try, Som Tum is a great option.