18 Responses to “Thai Green Papaya Salad”

1. indian recipe, cooking videos, Thai Green (Raw) Papaya Salad … | The Recipe Blog | Indian Sheff Says:
   August 9th, 2010 at 8:16 am

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2. Priya Says:
   August 9th, 2010 at 4:54 pm

   Glad you told me the caution part of papaya. I was so tempted by the recipe. Guess i have to hold on!!:-)

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3. Muggs McGuinness Says:
   August 9th, 2010 at 6:41 pm

   Oh, no soy sauce, please. I understand if you want a vegetarian dish. Otherwise, Fish Sauce, or Nam Pla, is the only way to go, and also dried shrimp.

   FYI, when I was in Thailand in the northeast many years ago, in the street the ladies used to shred the papaya using only a giant cleaver.

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4. chathuri Says:
   August 10th, 2010 at 8:42 am

   hi hetal n anuja,

   dnt wen need to add sm salt to this seperately?

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5. Shirleen Adams Says:
   August 11th, 2010 at 1:52 pm

   I’m assuming the green papaya salad has a tart taste like using the green mango. I notice that a lot of your recipes call for tartness which come from using lemon, lime, unripend fruit, vinegar. Is there a benefit to the tartness or is this just a preference? I love what i’ve tried.

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   anuja Reply:
   August 12th, 2010 at 11:26 pm

   Hi Shirleen,
   This salad is sweet, tangy and has a hint (or more) of spice. We, personally, do have an affinity towards tangy-flavors Health-wise – really can’t say but think it is personal preference

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6. princess Says:
   August 11th, 2010 at 10:39 pm

   It does effect pregnant ladies….. ma mom lost her baby coz she ate papaya while she was carryin…

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7. Rasika Says:
   August 13th, 2010 at 3:24 am

   Are the peanuts roasted or raw?

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   anuja Reply:
   August 13th, 2010 at 3:59 pm

   Hi Rasika,
   They are roasted Peanuts. If you have raw ones at home, just dry roast them in a pan or skillet on low heat, just to get the rawness out….
   that should work!

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8. anonymous Says:
   August 27th, 2010 at 7:13 pm

   this is a far cry from the authentic stuff.

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9. Anonymous Says:
   September 16th, 2010 at 4:14 pm

   very far from authentic. soy sauce and garlic? no no. somtum should be papaya, dried shrimp, fish sauce, lime juice, salt, peanuts, and preferably some tomato, plus RED chilies to taste. with a wedge of green cabbage on the side.

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   Anonymous Reply:
   September 16th, 2010 at 4:19 pm

   and a little sugar or jaggery. but not much–just enough to give it a little bit of depth. it should not be a “sweet and sour” salad. it should be a ‘dry,’ sour-spicy salad. 4 T of sugar will make a sickly sweet sauce! if that is your preference, that’s fine, but then it’s not somtum. i come here for the fabulous Indian recipes, and I trust you on those. Please please stick to those.

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10. nina jhaveri Says:
    December 26th, 2010 at 4:47 pm

    where can i buy raw green papaya, kaffir lime leaves in mumbai?

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    Preyanka Reply:
    June 19th, 2011 at 11:07 am

    I’m also wondering about this. I live in bangkok and have som tam for lunch every day…with about 7 red chillies in mine!

    I’ll be moving to Mumbai next month and would love to know where to buy green papaya, palm sugar, fish sauce, and lemon grass/kaffir lime leaves/galangal for tom yam.

    Oh and whoever said the garlic is not authentic is wrong. There are many types of som tam, and my som tam lady here in BKK uses garlic, tomato, and raw green beans in all her som tam.

    This is the way she makes it:
    She pounds the red chilies and two cloves of garlic for a few seconds. Adds the palm sugar, fish sauce, lime juice, green beans, and a roma tomato cut into quarters. Then adds the shredded green papaya, peanuts, and dried shrimp and pounds some more. I get mine without the whole live crabs and rotten fish parts (plala) though!

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    hetal Reply:
    June 22nd, 2011 at 2:44 pm

    Hi Preyanka,

    We get all of our Asian ingredients from our local Asian market. We are not sure where to find these items in India. Maybe some of our other viewers can help.

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11. Judy Says:
    December 28th, 2010 at 5:09 am

    Hi Anuja and Hetal,
    I tried making this once before by another recipe. I found that the papaya seemed bitter. I wanted to try your recipe, but wondered if there was a way to make it less bitter, or did I just get a bad papaya? Someone told me to sprinkle it with salt and squeeze our the liquid that it releases? Did you guys do this?

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    hetal Reply:
    December 29th, 2010 at 12:08 am

    Hi Judy,

    We have made this salad many times but have never run across a bitter papaya (so never had to salt and squeeze). I think you must have had a bad papaya (similar to bitter cucumbers or bitter zucchini).

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12. Suwarna Says:
    February 4th, 2011 at 11:03 am

    Hi Hetal & Anuja,

    the recepie looks very tempting i m gng to try it out for sure

    can u tell me where can i buy a mortar and a pestle?

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