Som Tum (Green Papaya Salad) with Chicken

Ingredients

• 2 cups green papaya (shredded)
• 150 g cooked chicken (shredded or chopped)
• 2 tbsp lime juice
• 1.5 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 1 to 2 Thai chili (chopped)
• 2 cloves garlic (minced)
• 1/2 cup green beans (thinly sliced)(optional)
• 1/2 cup tomatoes (chopped)(optional)
• 2 tbsp cilantro (chopped)(optional)
• 2 tbsp roasted peanuts (crushed)(optional)

Instructions

1. 1

   Prep (20 min): Shred the green papaya into matchsticks. If using, thinly slice green beans, chop tomatoes, mince garlic, and chop Thai chili; chop cilantro and crush peanuts.

2. 2

   Cook (10 min): If your chicken isn’t already cooked, simmer or pan-cook chicken until cooked through, then shred it. (If using pre-cooked chicken, skip cooking.)

3. 3

   Make the dressing (5 min within prep): In a bowl, stir together lime juice, fish sauce, and palm sugar until dissolved; mix in minced garlic and chopped chili.

4. 4

   Toss (10 min within prep): In a large bowl, toss papaya with the dressing. Add green beans (if using) and tomatoes; toss until evenly coated and slightly softened.

5. 5

   Finish (5 min within prep): Fold in cooked chicken. Top with cilantro and crushed peanuts. Taste and adjust with a little more lime (tang), fish sauce (salt), or chili (heat). Serve immediately.