Thai cuisine · Salads & Mezze

Tam Kluay

Green plantains sliced thin and pounded in a mortar with lime, chili and peanuts into a tangy salad.

Ingredients · for 4 servings

• 3 green plantains
• 4 cloves garlic
• 3 Thai chilies
• 2 tbsp palm sugar
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp dried shrimp
• 60 g peanuts
• 150 g cherry tomatoes
• 1 lime

Instructions

1. Peel the plantains, place them immediately in cold water with the juice of half a lime and soak for 10 min. so they don't discolor.
2. Toast the peanuts in a dry pan for 3–4 min. until fragrant, and coarsely chop once cooled.
3. Drain the plantains and cut into thin strips with a peeler or julienne slicer – they stay noticeably firmer than papaya.
4. Pound the garlic, chilies and palm sugar in a large mortar for 1–2 min. into a coarse paste, then stir in the dried shrimp, lime juice and fish sauce.
5. Add the plantain strips and halved cherry tomatoes and gently pound for 2 min., turning with a spoon, until the strips soften and soak up the dressing.
6. Sprinkle the salad with the peanuts, arrange with the remaining lime wedges and serve fresh with sticky rice.