• 100 grams of unripe papaya

• Shredded carrots

• 50 grams of tomato

• 2 long beans

• 20 grams of small dried shrimp

• 1-3 bird’s eye chilies

• 3 cloves of garlic

• 3⅓ tablespoons of lime juice

• 35 grams of palm sugar

• 3⅓ tablespoons of Thai fish sauce

• 20 grams of roasted peanut (or more up to your preference)

 

• Wash, peel the skin and shred or grate the green papaya

• Wash and grate the carrots

• Wash the grated green papaya and carrot and soak them in ice water to keep them crisp

• In a mortar or a blender, pound garlic, chilies and peanuts until there are no big chunks

• Add palm sugar, fish sauce, and lime juice and mash with the pestle until all the chunks are dissolved

• Add the papaya, carrots, long beans, small dried shrimps, more peanuts, and tomatoes that have been cut into wedges

• Mix everything together and adjust the taste to your preference

 

• 300 grams or 2 pieces of chicken thighs

• 3 coriander roots

• 15 grams of garlic

• ½ teaspoon of Thai pepper

• ½ stalk of lemongrass

• 1 tablespoon of oyster sauce

• A pinch of salt

• 12 grams of palm sugar

• 2 teaspoons of soy sauce

• 1 teaspoon of vegetable oil

 

• First, debone the chicken thighs or leave the bones if you prefer bone-in

• Take coriander roots, garlic, peppers, lemongrass and mash them in a mortar or a blender

• Then, place the mixed ingredients into a bowl, add oyster sauce, salt, palm sugar, soy sauce and vegetable oil and mix them well

• Add the chicken thighs into the bowl and marinate for at least 1 hour or overnight which will result in the best taste

• Turn on the stove on medium heat and place the chicken in the pan and let them cook for about 8-13 minutes

• Here it is. Thai Green Papaya Salad or Somtum and Grilled chicken or Gai Yang served with sticky rice. Enjoy!

 

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