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 carrot and grate on a mandolin fitted with a julienne blade. Shred the apples, but leave the skin on. Mix the grated carrot and apples 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.
«Both the carrot and apples can marinate in the dressing for a few hours, however, the shredded baby gem should be added at the last minute or it will wilt.»
An authentic Som Tum calls for green papayas, which can be difficult to source. However, this salad is a great alternative to the popular Thai salad. Spicy and sour salad with lime, fresh coriander, peanuts and baby gem leaves.