Som Tum

Name: Som Tum
Total time: 20 min
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 (fish sauce); 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

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Makes 4 servings 1x

Time 20 minutes

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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 (fish sauce)
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

Instructions

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). 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.

2. Taste and adjust the seasoning; the mixture will be hot but may need more nam pla, lime juice, and/or sugar. Garnish with peanuts and cilantro and serve.

— Recipe from The Best Recipes in the World