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Som Tam Phonlamai


Som Tam Phonlamai

    Serves 2 to 4

    • 1 teaspoon fresh red Thai chili cut in 1/4 inch pieces
    • 1 tablespoon palm sugar
    • 2 wedges lime
    • 1 teaspoon dry shrimp
    • 1/2 cup shredded green papaya loosely packed
    • 1/4 cup carrot julienned
    • 1 ounce fish sauce
    • 1 ounce lime juice
    • 2 cups cut seasonal fruit apple, pear, mango, pineapple, jicama
    • 3 cherry tomatoes halved
    • 2 tablespoons chopped peanuts
    • 1 pinch phrik ton (toasted chili powder)


    • Smash chilis and palm sugar in mortar and pestle. Add lime wedges and dry shrimp, crush.
    • Add papaya, carrot, fish sauce and lime juice, pound gently with pestle to combine.
    • To make two cups of the fruit blend, use three piece of each fruit cut into 1/2 inch by 2 inch pieces. This is a seasonal blend of pear, apple, pineapple, guava, jicama, jujubee, green mango, etc. to make a random chop. (See photo for size and shape of pieces.) Add fruit, pounding gently with pestle to mix.
    • Add cherry tomatoes, crush gently to release juices.
    • Add peanuts and mix with spoon to combine. Plate on small oval plate or bowl and sprinkle with phrik pon. Garnish with half-peeled rambutan if available.
      Should be spicy, sweet, sour and a little salty!