Ingredients:

  • Papaya flesh the flesh into small pieces 2 cups
  • Dry roasted shredded coconut 3 tbsp
  • Fried shallots 2 tbsp* See how to fry shallot at cooking note below 
  • Coriander leaves 1 tbsp
  • Mint leaves 1 tbsp
  • Red Thai chilli chopped 1 tsp (optional) (small chilies are spicier than the bigger ones) 
  • Kaffir lime leaves thinly sliced for garnishing 1 leave
  • Red spur chilli thinly sliced for garnishing half a chilli 
  • Vegetarain sauce ½ tbsp 
  • Palm sugar 1 tbsp
  • Lime juice 2 tbsp
  • Roasted chilies paste 1 ½ tbsp

what to do:

  1. In a dressing bowl, add roasted chilli paste, palm sugar, vegetarian fish sauce and lime juice. Stir well.
  2. In a mixing bowl, add papaya, fried shallots, roasted shredded coconut and peanut, coriander and mint leaves and toss with dressing.
  3. Garnish with kaffir lime leaves and sliced red spur chilli.

*omit chilis for pitta, can use coconut or mango with vata types. 

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