An authentic, popular Thai salad. Spicy and sour green papaya salad with lime, fresh coriander, peanuts and baby gem leaves.
Top and tail the green beans and cut into small pieces, cook in boiling water for 2 minutes then refresh under cold running water.
Cut the cherry tomatoes in half.
Peel and roughly chop the garlic cloves.
Roughly chop the chillies.
Juice the limes using a lime squeezer.
Separate the coriander leaves from the stalks. Roughly chop both parts and keep separate.
Put the coriander stalk into a pestle and mortar. Add the tomato and chilli and pound a couple of times, add the garlic and pound again. Add the fish sauce, palm sugar and lime juice and mix well. You should have a coarse paste. Taste the dressing and adjust if necessary.
Peel the papaya and grate on a mandolin fitted with a julienne blade. SMix the grated papaya with the green beans and the dressing.
Toast the peanuts under a hot grill for 2 minutes and then roughly chop.
Separate the leaves of the baby gem and wash in cold water. Dry in a salad spinner.
Fill the baby gem leaves with the salad and finish with a sprinkle of peanuts and the chopped coriander leaves.
«Only dress the salad just before serving or the fish sauce and lime juice will wilt the other ingredients.»