One of the most prepared foods in Thailand, and known throughout the world, is the infamous “som tam,” which is a spicy green papaya salad. It originates from the Isaan region of Thailand, which is the sizeable north-eastern area of the country, but is available on almost every street corner throughout the capital, and is indeed eaten regularly and much-loved by practically all Thai people. Taxi drivers, office workers, government officials, and policemen can all be seen eating this sensational dish on the streets of Bangkok almost every day.
Not only is this staple of Thai cuisine spicy, tasty, exotic and packed full of vitamins, it also contains lots of fresh garlic, which is known to be beneficial for cardiovascular health. The many natural compounds and antioxidants found in the garlic, combined with the vitamins and minerals found in the fresh vegetables and the papaya, can lower blood pressure, reduce cholesterol, and improve blood flow to the heart, potentially reducing the risk of heart attacks and generally improving heart health.
Like most famous Thai dishes, som tam is a crescendo of flavors, being sweet, salty, spicy and sour with every bite. It is an addictive food, but don’t panic if you don’t like spicy foods, as you can just leave out or deseed the chilies if you really prefer your food milder. Traditionally, however, this is actually a very spicy dish when served in Thailand, and can incorporate 6-8 red chilies per portion, which adds to its nutrition as chilies are also packed full of vitamin C and antioxidants.
So, let’s take a look at how to prepare this quick, tasty and healthy dish.
Preparation time: 10 minutes
Cooking time: 5 minutes
Portion size: One person
Equipment required: vegetable peeler and a large pestle and mortar
Ingredients
2 tablespoons of peanuts (roasted, shells off)
1 tablespoon Thai fish sauce
1 tablespoon of palm (or brown) sugar
2-8 red Thai chilies, adjust to your preference
3 cloves of fresh garlic, peeled
1 fresh lime
1 tomato, roughly chopped
1 large handful of shredded green papaya
3-4 green beans
A couple of cabbage leaves
Preparation
1. Peel the papaya, and then shave it into thin slivers. This is easiest done using a vegetable peeler but can be done carefully with a sharp knife if you’re feeling brave. You’ll need a large handful or thereabouts.
2. To the pestle and mortar, add the garlic cloves and chilies, and crush briefly until roughly ground, about 10-20 seconds.
3. Add the fish sauce, the juice from the lime, and the palm sugar, and pound with the pestle until the palm sugar has been dissolved.
4. Add the peanuts and the tomato, and continue hitting lightly for another minute.
5. Add the papaya shavings and continue to pound with the pestle until everything is evenly coated in the seasonings.
6. Serve the som tam on a plate with some green beans, a sprinkling of crushed peanuts and a few cabbage leaves. Enjoy.
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