How to make Som Tam Thai -

Spicy papaya salad from cuisine of Thailand.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw Papaya (कच्चा पपीता ), Birds Eye Chilli

Cuisine : Thai

Course : Salads

Som Tam Thai

Som Tam Thai Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Som Tam Thai Recipe

  • Raw Papaya 300 grams

  • Birds Eye Chilli 7

  • French beans 7-8

  • Garlic 5 cloves

  • Cherry tomatoes 6

  • Peanuts 6

  • Lemon juice 3 tablespoons

  • Brown sugar 1 tablespoon

  • Fish sauce 1 tablespoon


  • Cabbage 1 small

  • Fresh basil leaves 4-5


Step 1

Wash and peel papaya. Halve, remove seeds and grate it. Remove stems and wash green bird’s-eye chillies. String, wash and chop French beans into one-centimeter sized pieces. Peel and wash garlic.

Step 2

Destalk, wash and cut cherry tomatoes into quarters. Wash and shred cabbage. Wash and drain basil leaves. Roast and de-skin peanuts. Take a little each of the papaya, chillies and garlic and pound roughly in a mortar and pestle or process very briefly in a blender.

Step 3

Set aside in a bowl and repeat until all the papaya, chillies and garlic are used up. Stir in the beans, peanuts and tomato. Mix well and add lemon juice, brown sugar and fish sauce.

Step 4

Serve accompanied by shredded cabbage and sprigs of basil.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.