Green Papaya Salad

This fiery northern Thai specialty (if it’s made correctly, you will really reek after eating it, but it’s worth it) is one of the most popular dishes in Thailand and in Thai restaurants elsewhere. You can usually find green, or unripe, papayas and yard-long beans in Asian or Latin groceries, but you can also substitute Granny Smith apples for the papaya and Napa cabbage for the beans.

1 green, unripe papaya, peeled and seeded

2 garlic cloves, lightly smashed

1 shallot, minced

2 fresh chiles, preferably Thai, seeded and minced

2 tablespoons nam pla (Thai fish sauce)

3 tablespoons freshly squeezed lime juice

2 teaspoons sugar

2 or 3 yard-long beans or about a dozen green beans, trimmed and cut into 1-inch lengths

1 small tomato, cored and cut into eighths

2 tablespoons finely chopped dry-roasted peanuts

1/2 cup chopped fresh cilantro leaves for garnish

• Use a knife or the julienne disk of a food processor to cut the papaya into fine shreds.
• Combine the garlic, shallot, and chiles on a cutting board and mince and press with the side of the knife until pasty (or, as is traditional, use a mortar and pestle). Combine in a bowl with the papaya, nam pla, lime juice, sugar, beans, and tomato and stir to combine.
• Taste and adjust the seasoning; the mixture will be hot but may need more fish sauce, lime juice, and/or sugar. Garnish with peanuts and cilantro and serve.

MAKES: 4 servings

TIME: 20 minutes