Som Tum

11 ingredients
4 steps

Ingredients

  • 2 garlic cloves, peeled and lightly smashed
  • 1 shallot, minced
  • 2 small fresh chiles, preferably Thai, stemmed, seeded, and minced
  • 2 tablespoons nam pla
  • 3 tablespoons fresh lime juice, or more to taste
  • 2 teaspoons sugar, or more to taste
  • 1 green (unripe) papaya, peeled, seeded, and shredded
  • 2 or 3 yard-long beans or about a dozen green beans, trimmed and cut into 1-inch lengths
  • 1 small tomato, cored and cut into eighths
  • 2 tablespoons finely chopped dry-roasted peanuts
  • Chopped fresh cilantro leaves for garnish

Directions

  1. 1
    Combine the garlic, shallot, and chiles on a cutting board and mince and press with the side of a knife until pasty (or, as is traditional, use a mortar and pestle).
  2. 2
    Combine in a bowl with the nam pla, lime juice, sugar, papaya, beans, and tomato and mash with the back of a wooden spoon (or a potato masher) until the vegetables are softened and everything is well combined.
  3. 3
    Taste and adjust the seasoning; the mixture will be hot but may need more nam pla, lime juice, and/or sugar.
  4. 4
    Garnish with peanuts and cilantro and serve.

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