Green papaya salad with coconut rice

Green papaya salad with coconut rice

New Thai Food
Jeremy Simons

A clay mortar and pestle is ideal for making this dish – the pestle is made of wood, which bruises the ingredients without crushing them.


Quantity Ingredient
2 green bird’s eye chillies
1 garlic clove, peeled
1 tablespoon palm sugar, shaved
1 tablespoon dried shrimp, soaked in warm water for 10 minutes, drained
1 ripe tomato
1 snake bean, cut into 2.5 cm pieces
1 tablespoon Tamarind
1 tablespoon lime juice
1 tablespoon fish sauce
4 tablespoons crushed roasted peanuts
1 green papaya, finely shredded
1/2 apple eggplant, sliced

Coconut rice

Quantity Ingredient
200g jasmine rice
190ml coconut milk


  1. To make the coconut rice, wash the rice under running water, then put in a saucepan and cover with the coconut milk and 190 ml water. Bring to the boil, then cover with the lid, reduce the heat to very low and cook for about 15 minutes. Remove from the heat and, still covered, rest for a further 10 minutes.
  2. Meanwhile, put the chillies and garlic in a clay mortar and pestle and pound to a paste. Add the palm sugar and dried shrimp, lightly bruise, then add the tomato and snake bean, and pound and bruise – the liquid released will form a light sauce. Add the tamarind, lime juice and fish sauce, and mix well with a spoon. Taste – it should be sweet, sour and salty. If you think it’s intense, remember that the green papaya is yet to be added. Add the peanuts and mix through.
  3. Add the green papaya and eggplant and pound. With your hand and a spoon, mix to combine all the flavours in the mortar. Taste and adjust the seasoning if necessary. Spoon onto a serving plate and serve with the coconut rice.
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