Recipe courtesy Thai Square, a group of authentic Thai restaurants found throughout London.

Green Papaya Salad

Green Papaya Salad


2 cups raw unripe green papaya

3-4 garlic cloves 2 Thai chilies

1/2-cup beans

1/2-cup carrots

5 cherry tomatoes

2 tbsp roasted peanuts

2 tbsp coarsely chopped coriander leaves

2 tbsp coarsely chopped Thai basil leaves

For the sauce

1/2 tbsp tamarind concentrate

Juice of 3 lemons

3 tbsp soy sauce

3 tbsp coconut sugar melted in

1 tbsp warm water


• Peel and deseed the green papaya and julienne in to 2-3 inch long strips.

• Do the same with the carrots, cutting into a julienne of 2-3 inch long strips.

• Trim the ends from the beans and cut into 2 inch long segments.

• Peel and roughly chop the garlic cloves, then deseed the chilli and cut into thin slices.

• Half the cherry tomatoes.

• In a bowl, mix together all the sauce ingredients.

• Crush garlic and chilies together in a mortar and pestle until you get a very fine paste.

• Add the beans and green papaya and pound well. Add the carrots and bruise them nicely so that they absorb the flavours well.

• Pour the sauce on top and add the tomatoes, mix well.

• Transfer all of it in a covered bowl and leave it in the refrigerator for a few hours. This will allow the flavours to blend well.

• When you are ready to serve, top with the roasted peanuts, coriander and basil

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