Som Tum (Thai Papaya Salad) with Chicken

Ingredients

• 2 cups Green papaya (shredded)
• 150 g Chicken breast (thinly sliced)
• 2 tbsp Lime juice
• 1.5 tbsp Fish sauce
• 1 to 2 Thai chili (or red chili), finely chopped
• 1 tbsp Palm sugar (or brown sugar)
• 1 clove Garlic, finely chopped
• 2 tbsp Roasted peanuts, chopped(optional)
• 1/2 cup Cherry tomatoes, halved(optional)

Instructions

1. 1

   Prep (15 minutes): Shred the green papaya into matchsticks and set aside. Thinly slice the chicken, then chop garlic and chili; halve tomatoes if using.

2. 2

   Cook (10 minutes): Heat a nonstick pan over medium-high heat. Add a small splash of water (or 1 tsp oil if you prefer) and quickly cook the chicken, stirring, until just cooked through, about 6–8 minutes. Remove from heat.

3. 3

   Mix (within the remaining prep time): In a bowl, combine lime juice, fish sauce, palm sugar, garlic, and chili. Stir until the sugar dissolves.

4. 4

   Assemble: Toss shredded papaya with the dressing. Top with the cooked chicken and finish with peanuts and tomatoes if using. Serve immediately.