■ 1 red Thai Birdseye chilli
■ ¼ clove of garlic
■ ½ tbsp palm sugar
■ ½ lime, juiced
■ 1 ½ tbsp gluten free tamari soy sauce
■ ½ tomato, cut into wedges
■ 1 – 2 green beans, cut into one inch pieces
■ ½ Thai green aubergine
■ 1 tbsp salted peanuts
■ 2 cups of shredded green papaya
■ ½ cup of shredded carrots
■ Handful of lettuce leaves (optional)
- Prepare your pestle and mortar (we use a large clay mortar with a wooden pestle, they are the best type for making somtum), make sure it’s clean and dry. Add the chilli and garlic and pound into a smooth paste.
- Add the palm sugar, lime juice and tamari into the mortar. Combine well using the pestle, making sure the palm sugar is fully dissolved.
- Sample your dressing and adjust it to your taste, adding more lime juice, chilli or sugar if needed (I prefer it spicy and zingy and not too sweet!)
- Add the tomato wedges, green beans and Thai aubergine to the mortar and toss together with the dressing using the pestle, gently press the tomatoes as you do so ensuring they release some of their juice.
- Add the green papaya and carrots and stir well with a large spoon, make sure every strand is well covered with the delicious dressing.
- Pour the salad onto a nice plate (over the lettuce leaves if your using them) and garnish with salted peanuts and a lime or lemon wedge, serve as a snack or as a side dish with Thai sticky rice and barbecue.