Papaya salad “Som Tam” & Fragrant Thai drumsticks (Kai Yang)
Papaya salad “Som Tam”
This green papaya salad, also known as “Som Tam”, is popular the world over, and when you taste it you’ll know why. The slightly tart flavor of the green papaya combines wonderfully with the spice of red chili and the saltiness of fish sauce and the sweetness of honey (note that it can also be made vegetarian/vegan – see recipe). Green papaya salad is a beautifully unique and flavor-filled dish that will make a great impression. It’s also easy to make, low-calorie, and very nutritious.
INGREDIENTS
1 small green papaya, OR 1/2 large
1/2 cup roasted peanuts or cashews
2 cups bean sprouts
1 to 2 tomatoes, cut into thin wedges or long strips
3 spring onions, cut into long matchstick-like pieces
1/2 cup fresh basil, leaves left whole or chopped
handful of fresh coriander
1 red chili, sliced, seeds removed (reduce or omit, to taste)
optional: 1 cup blanched green beans
optional: cooked baby shrimp OR cubed fried tofu
DRESSING:
1/2 tsp. shrimp paste OR substitute 1 Tbsp. fish sauce OR soy sauce for vegetarians
2 Tbsp. good-tasting vegetable oil
2 Tbsp. fish sauce OR soy sauce for vegetarians
3 Tbsp. lime juice
1/2 to 1 Tbsp. liquid honey, to taste
1 fresh red chili OR 1/8 to 1/4 tsp. chili flakes or cayenne pepper, to taste
Fragrant Thai drumsticks
Ingredients
2 tbsp sweet chilli sauce
grated zest 1 orange, plus 2 tbsp juice
1 garlic clove, crushed
1 tbsp good-quality Thai red curry paste
chicken drumsticks, skin removed, the flesh slashed
Method
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix the chilli sauce with the orange zest and juice, garlic, curry paste and ¼ tsp salt. Add the chicken and coat really well.
Arrange the drumsticks on the foil, spaced apart. Coat the chicken with any marinade left in the bowl, then roast for 35-40 mins until tender. Wrap in foil or pack into a food container.