Som Tum Gai Yang (Green Papaya Salad with Grilled Chicken)
When it comes to Thai food, one of the greatest combinations is som tum (papaya salad) with gai yang (grilled chicken). The duo, along with sticky rice, makes for one of the world’s most satisfying meals.
INGREDIENTS
½ green papaya (grated or julienned)
3 cherry tomatoes (halved)
2-3 long beans (or green beans, cut to 3cm in length)
1 tbsp dried shrimps
2 cloves garlic
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp palm sugar
1 tbsp peanuts
2 bird's eye chilli
3 cherry tomatoes (halved)
2-3 long beans (or green beans, cut to 3cm in length)
1 tbsp dried shrimps
2 cloves garlic
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp palm sugar
1 tbsp peanuts
2 bird's eye chilli
Grilled Chicken:
200g chicken
2 tbsp paste (3 coriander roots, 3 cloves garlic, a dash of white pepper)
1 tbsp soy sauce
2 drops dark soy sauce
1 tbsp oyster sauce
1 tbsp palm sugar
1 tbsp oil
2 tbsp paste (3 coriander roots, 3 cloves garlic, a dash of white pepper)
1 tbsp soy sauce
2 drops dark soy sauce
1 tbsp oyster sauce
1 tbsp palm sugar
1 tbsp oil
INSTRUCTIONS
- Prepare the paste by pounding coriander roots, garlic and white pepper in a mortar.
- Marinate the chicken with the paste, soy sauce, dark soy sauce, oyster sauce, palm sugar and oil for about an hour. Then grill chicken in an oven or charcoal grill.
- Peel the green papaya (can be substituted with apples, jicama or carrots), and shred into strips using a grater.
- In the mortar, pound the garlic and chilli, then add papaya, lime juice, fish sauce and toss with green beans and cherry tomatoes. Transfer to a serving plate and garnish with peanuts.
- Serve grilled chicken with papaya salad on the side.
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