Ingredients
| Green papaya salad | |
| 2 g (1 tbsp) | Garlic |
| 150 g (2 cups) | Unripe papaya |
| 45 g (½ cup) | Yard long beans |
| 30 g (2 pc, 3x3 cm) | Cherry tomatoes |
| 7 g (1 ½ tbsp) | Palm sugar |
| 25 ml (2 pc, 3x3 cm) | Lime |
| 2 g (2 medium, 2x½ cm) | Bird chilli |
| 2 g (½ tsp) | Fish sauce |
| 2 g (½ tsp) | Salted dried shrimps |
| 30 g (½ cup) | Cabbage |
| Grilled chicken | |
| 2 g (1 tbsp) | Garlic |
| 20 g (1 ½ tbsp) | Chicken breast |
| 2 g (½ tsp) | Soy sauce |
| 2 g (½ tsp) | Ground black pepper |
| 2 g (½ tsp) | Sugar, white |
| Sticky Rice (Kao Neaw) | |
| 150 g | Gluten-free steamed rice |
Cooking Instructions
Green papaya salad (Som Tum Thai)
Peel the papaya, then chop and slice into long strips. Set aside. Pound chilli and garlic, add
yard long beans and pound altogether. Chop tomatoes into the mortar. Season with fish
sauce, palm sugar and lime juice. Mix thoroughly until palm sugar melts completely. Add
papaya and pound everything together. Finally, add dried shrimps and mix all well together.
Serve with cabbage.
Grilled chicken (Kai Yang)
Marinate chicken with chopped garlic, ground black pepper and soy sauce for 15 minutes.
Then grill over low-medium heat until brown.
General information
| Difficulty: | 3 of 5 |
Nutritional Information
| 505 kcal | Energy |
| 15.9 g | Protein |
| 152 mg | Phosphate |
| 415 mg | Sodium |
| 670 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |