Jerry’s Thai Green Papaya Salad

If you’ve been following me on social media, you would notice that I pretty much live on Food Street. My husband and I built our first home in a new and upcoming suburb (which was once considered Rural – still kinda is and I love it!). I was apprehensive about moving to the urbanized sticks but, totally glad I did! And I owe it all to our two next door neighbours for being so supportive and generous since day one! I’ve never seen such hospitality showered by people who don’t know you from Adam.

Today’s recipe is brought to you by my beautiful and generous Thai neighbour, Jerry. She came over couple weekends ago with all her equipment, ready for a recipe demonstration! Check out the video below how she cut the Green Papaya traditionally and with grater to cheat your way through getting beautiful even strands of Papaya. Since her demonstration, Jerry was kind enough to buy me one of those cheat graters from the Thai Grocer! I use it for all my other salads now too!!


1 Green Papaya, grated

2 Tbspn Thai Palm Sugar paste

1/2 whole Lime, juiced

1/2 Lime to serve

1 Carrot, grated

100g Cherry Tomatoes, cut into halves or quarters

2 Tbspn Thai Fish Sauce

1 Tbspn chicken bouillon powder

2-3 Tbspn Tamarind, soaked in hot water seeds removed

2-3 Garlic cloves, Pounded

3 Birds Eye Chillis, deseeded & chopped then pounded

Peanuts, Crushed or left whole garnish

You can add blanched chopped (into 2cm length) green beans to salad aswell 


Mortar Pestle
Thai Grater (Bought from your local Thai Asian Shop)
Sharp knife



  1. Pound Garlic & Chilli in mortar & pestle and transfer to big bowl. Add Cherry Tomatoes to Motar Pestle and gentle bruise to release juices and transfer to big bowl with the Garlic and Chilli.
  2. Add Chicken Bouillon powder, Fish Sauce, Lime Juice, Tamarind & Palm Sugar to big bowl and stir through well. Taste at this point and see if flavour needs correction (balance of Sweet & Sour).
  3. Add Green Papaya & Carrots (or Green Beans (Blanched), then toss the salad very well with the dressing prepared.
  4. Drizzle Peanuts over the salad and serve with Lime Wedges.

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