Carrot and coriander som tam

Adam Liaw
Carrot and coriander som tam.
Carrot and coriander som tam. Photo: William Meppem

Thai-style green papaya salad is one of my favourite dishes to accompany grilled meats, but what do you do when you can't find green papaya? It's easy. Just use carrot instead.


1 large red chilli (or bird's eye chillies to taste), seeds removed and roughly chopped

2 cloves garlic, peeled

1 tbsp dried shrimp

1 tbsp palm sugar

1 tsp white sugar

juice of 1-2 limes

1 tbsp fish sauce

3 snake beans (or 6 green beans), trimmed and cut into 5cm lengths

8 cherry tomatoes, halved

4-5 large carrots, julienned (if you can, use carrots of different colours)

¼ cup roasted peanuts

1 bunch coriander, leaves only picked butter lettuce leaves, to serve


1. Place the chilli and garlic in a mortar, and pound with a pestle until broken into small pieces. Add the dried shrimp, palm sugar, white sugar and lime juice. Pound to combine and taste, adjusting the balance of sweetness and sourness. Add the fish sauce, snake beans and tomatoes, then pound to combine, bruising the beans and tomatoes.

2. Combine with the julienned carrots and massage the dressing and carrots together. Toss through the peanuts and coriander, and serve in a bowl lined with butter lettuce leaves.

Also try: Adam Liaw's golden syrup braised onions

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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