Som Tum and Green Papaya Salad

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Papaya Salad

  • 30 g  fresh lime juice
  • 20 g  coconut sugar
  • 2 garlic cloves,
  • 20g  Sweet Thai Chili Sauce
  • 1 large tomato, quartered
  • 1/2 green papaya, peeled, seeded
  • 30 g fish sauce (substitute: Worcestershire Sauce or Thai Thin Soy Sauce)
  • 1/2 cup of 1 1/2-inch pieces Haricot Vert (French) Green Beans, place in salted boiling water for 1 to 2 min, and then move directly to 50/50 ice water mix to chill, drain
  • Nasoya Tofu Vegetable Dumplings

Green Curry Sauce

  • 50 g Green Curry Paste
  • 25 g Cilantro
  • 30 g Coconut Oil
  • 25 g Lime

Preparation

  1. Using a julienne vegetable peeler, cut the papaya lengthwise into long spaghetti-like strands, toss the papaya with the dressing in a large bowl to coat. Cover and refrigerate until cold. Divide the salad among individual serving bowls.
  2. Combine the fish sauce, lime juice, sugar, garlic, chilies sauce in the food processor. Add the beans, and the tomatoes and pulse until the beans are coarsely chopped. Season this dressing to taste.
  3. Sautee Nasoya Tofu Vegetable in a small amount of oil for 2-5 min
  4. Place small amount of papaya salad on amuse bouche plate, place dumpling on top of salad, drizzle a small amount of green curry sauce, with a small amount of minced Kimchi.
  5. Place all Green Curry ingredients in blender and turn on hi until pureed and smooth. Have 10-20g water on hand if you need to thin or is too strong

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