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Green papaya salad (som tum) and chili basil chicken (pad kra pao gai)

Ingredients

Green Papaya Salad

  • 2 garlic cloves
  • 1/4 tsp salt
  • 1 tbsp dry roasted peanuts
  • 2 fresh red chilies
  • 1/2 tsp raw or white sugar
  • 1 tsp shrimp paste
  • 2 tbsp lime or calamansi juice
  • 1 tbsp fish sauce
  • 2 tomatoes, sliced
  • 2 pcs long beans (sitaw), sliced about an inch
  • 1 medium green papaya
  • 4 kaffir lime leaves
  • Chopped cilantro

Thai Chili Basil Chicken

  • 1 chicken breast
  • 2 cloves of garlic
  • 1 sliced onion
  • 2 red chilis 
  • 2 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 handful of holy basil
  • 1 fried egg (for topping)
  • 1 cup rice

Instructions

Green Papaya Salad

  • In a mortar (or blender), blend or pound together garlic, salt, peanuts, chilies, sugar, and shrimp paste.
  • Add in lime or calamansi juice, fish sauce (add a splash of water if too salty).
  • Pound the chopped long beans and kaffir lime leaves.
  • Ina bowl, mix in green papaya, tomatoes, pounded beans, and kaffir leaves and add the sauce
  • Topped with chopped cilantro, sprinkle with more peanuts, and serve.

Thai Chili Basil Chicken

  • Cut the chicken into small bite-sized pieces. 
  • Sauté garlic, onion, and red chilis (deseeded if you prefer it with less heat).
  • Mix in the chicken.
  • Add oyster sauce, soy sauce, fish sauce, and sugar.
  • Once chicken is cooked (turned golden brown), add the basil.
  • Serve with crispy fried egg and steaming bowl of white rice.