Spicy Thai papaya salad



Free from:

Gluten, lactose/milk, egg, tree nuts, molluscs, crustaceans, sesame, soya, mustard, celery, lupin, meat, sulphites


Fish (anchovy), nuts (peanuts)

Preparation time:

20-30 minutes

Cooking time:

No cooking required


4 for a starter, 2 for a side-dish


1 medium bowl of fresh salad (e.g. lettuce, cucumber, spring onion, cabbage)

1 papaya - green if possible, although a ripe papaya still works well as you can see in the photo (peel and chop finely)

1 tomato (cut into 8 wedges)

4 green beans (ends trimmed and cut into 3 pieces)

2 tbsp roasted peanuts

2 cloves of garlic (peeled and chopped)

½ -1 chilli (chopped) - depending on how spicy you want it

3 limes

2 tsp fish sauce

1 tbsp palm sugar


1. Prepare the fruit and vegetables

2. Put the garlic, chillies and green beans into a pestle and mortar. Pound gently

3. Add the fish sauce, palm sugar and lime juice. Pound until the sugar is dissolved

4. Add the papaya and tomato. Pound gently

5. Add the peanuts. Stir well

6. Spoon the mixture onto the fresh salad. Mix together as much as you wish

Serving suggestion: Serve with a wedge of lime. Add more freshly sliced chilli if you want more spice - in Chiang Mai this dish is VERY spicy

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