My theme for this week’s blogging marathon is pick 1 cuisine and cook 3 dishes. Valli gave us 4 countries to choose from and I went back and forth between Arabian and Thai cuisines, but finally ended up picking Thai. So for the next 3 days I will be posting 3 different courses of Thai dishes.
Today is a very famous Thai salad made with Green Papaya. My husband used to travel to Thailand quite frequently and he had nothing but praise for this Green Papaya salad. He tasted them at many street vendors and seemed to thoroughly enjoy it. We were at a party in a Thai restaurant recently where they served Green Papaya salad, it looked amazing but had dried shrimp and fish sauce in it, so we couldn’t taste it. But it definitely inspired me to make the salad right away at home.
Green papayas are available in Indian groceries all year round. I have only seen ripe ones in the other grocery stores. Cucumber, Green beans or long bans can be used as substitutes. Thai poeple use clay mortar and pestle to mix and fold all the ingredients to ensure that the seasonings permeate the dense texture of the papaya, carrots and long beans. If the mortar and pestle is not available, a steel bowl with a rolling pin can be used to grind and mix the salad. DO NOT use a food processor, its blades will crush the ingredients too fine causing them to lose their crunchy texture and resulting in too much liquid.