Serves 8 people


For the Dressing

½ cup tamarind paste
½ cup water
2 tablespoons palm sugar (about one disc), melted in 2 tablespoons water to make a thick syrup
3 thai chiles, rough chopped
7 cloves garlic, peeled and rough chopped
1 tablespoons dried shrimp
Juice of 3 limes
1 to 2 tablespoons fish sauce, to taste
Salt, to taste

For the Salad

8 cups green papaya, julienned
2 carrots, peeled and julienned
4 cups long beans, cut in 1” pieces
½ bunch thai basil, roughly shredded
1 cup cherry tomatoes, halved

For the Garnish

½ cup roasted peanuts, chopped
½ bunch cilantro leaves

Special Equipment

Large mortar and pestle, preferably granite
Mandoline (or box grater or food processor with shredder attachment)
Chinois or fine mesh strainer
Mixing bowls
Citrus juicer


For the Dressing

In a small sauce pan over medium heat, dissolve your tamarind paste and water until it breaks down and becomes a paste, about 10 minutes. Pass the tamarind mixture through a chinois or fine mesh strainer and reserve ½ cup of the liquid. In a small sauce pot, melt the palm sugar with the 2 tablespoons water over medium heat until a syrup is formed and reserve. In a large clay mortar and pestle, pound the garlic, chilies and dried shrimp together until it forms a paste and is homogenous. Transfer this paste to a medium bowl and add the tamarind syrup, palm sugar syrup, lime juice and fish sauce. Mix well and reserve in the large bowl.

For the Salad

Julienne the green papaya and carrot with either a mandoline, a box grater, or the shredding attachment on a food processor. Chop the long bean into bite sized pieces. By hand, tear off a few thai basil leaves. Add these four  ingredients to a large stainless bowl and pour some dressing over them. Using the pestle, bruise lightly to meld the flavors then add more dressing to taste. Now toss in the Cherry tomatoes and check the seasoning. Adjust with more dressing or one of the dressings components. It is almost ready to serve. Before serving, garnish with cilantro leaves and crushed peanuts.

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