Thai green papaya salad

March 19, 11:21 AMDenver Ethnic Foods ExaminerSusan Permut

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Last year I was in Thailand, visiting my adventurous daughter. We had a fabulous time and ate some of the tastiest and most intriguing food I’ve ever tried. Also, sometimes, some of the simplest meals were fabulous because they were made with fresh, ripe ingredients. For example, on the street in Bangkok, we could buy fresh chopped fruit on skewers for easy eating. Fresh pineapple, fresh mango—peeled and chopped right in front of us.

In the markets and malls, our favorite dish was green papaya salad. Here’s a reasonable facsimile from Gourmet magazine, 2000 and available on epicurious.
 

Thai Green Papaya Salad

1 tablespoon dried shrimp
6 Thai chiles
4 garlic cloves
1/4 cup fresh lime juice
2 tablespoons asian fish sauce
4 tablespoons palm or brown sugar
1 pound grated green papaya

Crush the dried shrimp with the chiles and garlic cloves, then whisk in the lime juice, fish sauce and the sugar. Toss the dressing with the papaya and serve.