Thai green papaya salad recipe. Add about 1 tablespoon of roasted peanuts (no need to measure, just grab some with your hand), 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar. Pound the mixture for about 30 seconds, lightly breaking up the tomatoes, shrimp, and peanuts. No need to pound too hard.
Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts. You can use brown sugar instead of palm sugar.
Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
You can also toss chopped papaya chunks along with a bowl of greens to jazz up your salads. You may be interested to discover that papayas are lower in carbs before they’re fully ripe. In fact, grated green papaya makes a great Keto-friendly salad or slaw. I’ve included a delicious low carb recipe for Keto Thai Papaya Salad later in this article.