Som Tum with Shrimp Paste (ส้มตำใส่กะปิ)

• 2 cups Green papaya, julienned
• 2 cups Carrot, julienned
• Iced water
• 1 tsp Garlic
• 2-5 Dried red chillies
• 2-5 Fresh red chillies
• 1 tsp Palm sugar
• 1 tsp Thai shrimp paste (กะปิ)
• 2 Tbsp Fish sauce
• 1 Tbsp Lime juice
• 2 Tbsp Tamarind concentrate
• 3 Green beans, cut into 1 inch pieces (optional)
• 3 Cherry tomatoes, halved (optional)

Julienned papaya & carrots

Mortar & pestle

1. Put julienned green papaya & carrot in iced water until needed
2. Using mortar & pestle, pound together garlic + dried red chillies + fresh red chillies
3. Add palm sugar + shrimp paste. Mash & mix.
4. If using, add green beans, roughly pound
5. If using, add cherry tomatoes, squish them to release the juice
6. Add fish sauce + lime juice + tamarind concentrate
7. Taste & season
8. Drain papaya & carrot well. Use salad spinner if you have, to get rid of as much water as possible.
9. Add papaya + carrot. Gently pound & mix.
10. Taste & season
11. Serve with sticky rice, grilled chicken, grilled fish, fresh vegetables

Green papaya is super expensive 🙁