Go Back

Easy Thai Green Papaya Salad

A refreshing Thai salad with crisp green papaya, juicy prawns, and a bright, tangy dressing of lime, fish sauce, and palm sugar. Topped with roasted peanuts for crunch, this is light, vibrant, and full of flavour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 people
Course: Salad
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 80 g cooked prawns
  • 1 green papaya peeled and finely shredded
  • 1 carrot finely shredded
  • 2 garlic cloves
  • 6 cherry tomatoes halved
  • 3 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp palm sugar syrup
  • 1 small bird’s eye chili optional
  • 2 tbsp roasted peanuts

Equipment

  • 1 large pestle and mortar (or small pestle and mortar + large mixing bowl)
  • 1 pair of tongs or chopsticks
  • 1 chopping board
  • 1 sharp knife
  • 1 grater or julienne peeler

Method
 

  1. In a large pestle and mortar, add garlic and chili (if using). Crush for a few seconds to release aromas.
  2. Add cherry tomatoes, fish sauce, lime juice, and palm sugar syrup. Crush together for about 1 minute until well combined.
  3. Add shredded papaya and carrot into the mortar. Toss with tongs or chopsticks to coat evenly in the sauce.
  4. Alternatively, combine shredded papaya and carrot in a large mixing bowl, pour over the crushed sauce, and toss together.
  5. Add cooked prawns and mix gently.
  6. Garnish with roasted peanuts and serve immediately.

Notes

  • Use a pestle and mortar: It enhances flavour and texture by lightly bruising the ingredients.
  • Adjust spiciness: Add more or fewer chilies depending on your preference.
  • Papaya texture: Shred finely for the best mouthfeel and even coating with the dressing.
  • Serve immediately: The salad is best fresh to maintain the crispness of the papaya.
  • Optional additions: Cherry tomatoes can be substituted with long beans or cucumber for variation.
QR Code linking back to recipe