Thai Papaya Salad



   1.5 small Thai chili peppers

     3 or 4 garlic cloves

 1 small green papaya

 2 medium carrots

 1 Tbsp palm sugar paste

 2 Tbsp fish sauce

 1 handful of whole green beans

 8 cherry tomatoes

  2 Tbsp of cashews or peanuts

   2 Limes

Optional: add shredded green mango or finely cut cucumber



  1. Shred green papaya and carrot, chop green beans and cut cherry tomatoes in half.
  2. In a mortar and pestle mix: chili, garlic, palm sugar paste and fish sauce. (I didn't have a mortar and pestle so I used a deep bowl with a meat tenderizer).
  3.  Add green beans and squeeze one lime into the mortar.
  4. Crush the beans a little bit with the pestle and add 1 Tbsp of peanuts or cashews into the mortar. Crush peanuts in the mortar mixture.
  5. Mix in the papaya, carrot, tomatoes.
  6. Plate and top with 1 Tbsp cashews or peanuts

Optional: Serve with a slice of lime 

Krista Lowe