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Peel the mangos and shred the flesh into fine long strands.

In Thailand they have a kitchen tool for this, it is like a potato peeler but with a wavy blade.

Also peel and shred the carrot.

Put the shredded mango and carrot in the fridge.

Soften the dried shrimp in a few millilitres  of boiling water.

Grind the garlic and the prik kee noo together in a pestle and mortar.

Separately grind the peanuts together with the shrimp, but only until coarsely broken up, not reduced to dust or paste.

Mix the tamarind, juice, lime juice, fish sauce and the sugar together.

Chop the tomatoes into quarters.

Mix all the ingredients together and serve in a bowl or on a plate.

You can drain off some of the excess juice before serving, if you wish.

Papaya Salad

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Steve On the sea shore at Hua Sai


2  green mangos (Mam̀wng)

4 small plum tomatoes (Ma Kheua Thet)

1 carrot (Carrot)

10 ml tamarind juice (N̂ảm Ak̄hām)

25 ml lime juice (N̂ảm Anāw)

2 cloves garlic (Kratheīym)

30 g mouse dropping chilies (Prik Kee Noo)

10 g brown sugar (N̂ảtāl thrāy dæng)

25 ml fish sauce (N̂ảm Plā)

25 g dried shrimp (Kûngh̄æ̂ng)

50 g unsalted roasted peanuts (T̄hạ̀w lis̄ng khạ̀w cụ̄d)

Total Time :  about 20 minutes   -   Serves: 3-4
The brackets show the Thai Name in English phonetics
Ma Kheua Thet Carrot
Prik Kee Noo
Mouse Dropping Chilies
Mango Salad
Serving Suggestion:
Serve with grilled or pan crispy fried fish.