Ingredients for 2 to 4 people

  • 2 Tsp palm sugar
  • 2 Tsp tamarind concentrate
  • 2 Tsp lime juice
  • 2 Tsp fish sauce
  • 3 small cloves garlic
  • 1 to 2 fresh red Thai chiles
  • 1 green papaya, peeled and shredded
  • 10 cherry tomatoes, quartered
  • 100 g long beans cut into 4 cm pieces
  • 2 Tsp roasted peanuts
  • (dried shrimps - optional)

in a small saucepan, combine the sugar, tamarind concentrate, lime juice, fish sauce and stir over medium heat just until the sugar is dissolved and the flavors mix. remove from the heat and set aside to cool.

in a mortar, combine the garlic and chiles and pound with a pestle until they release their oils and break down, 3 to 4 minutes. be careful not to completely crush them. add the papaya and continue to pound, about 1 minute, until the papaya is softened but not pulverized. add the tomatoes and long beans, pounding in between additions to soften the vegetables.

dazzle the cooled dressing over the pounded vegetables and, using the pestle, gently mix. serve on plates topped with roasted peanuts and dried shrimps.

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