I wanted to share this recipe because it is one of our go-to meals whenever we eat at our favorite Thai restaurant. Here, I’ve recreated it, using a lot less sugar and using coconut palm sugar (these are sold in pucks at the local Asian supermarket). I am lucky to live near one of these markets and I can get shredded green papaya there, any day of the week.
- 2 cups shredded green papaya
- half a green mango, shredded
- 1 English cucumber, shredded
- 1 medium carrot, shredded
- handful cilantro, chopped
- handful basil, chopped
- 20-25 white shrimp, raw without heads, frozen. (I use 41-50 count, not large, I thaw and peel them before cooking)
- handful curry leaves (optional)
- 3 garlic cloves, minced
- 1 shallot, minced (I use the smaller spicier ones instead of the French ones)
- Red boat fish sauce, to taste, about 2 tsp
- Half a puck coconut palm sugar, pound
- 1/4 cup lime juice
- 3-4 Kaffir lime leaves, cut in tiny slivers with scissors
1) Shred all salad ingredients – papaya, mango, cucumber and carrot.
2) Saute prawns in a little bit of coconut oil, garlic, shallot and curry leaves. I think the curry leaves are optional. I just love the flavor of it. These probably need about 3-5 minutes to turn pink and cooked.
3) Pound coconut palm sugar and melt it in microwave with fish sauce and lime juice. Pour dressing onto shredded ingredients.
4) Top salad with sauteed prawns.
The little bit of sugar in the dressing is not a problem if you are on a primal diet. Most of the dressing that does not coat the salad, falls below and you don’t really consume it. The sweetness rounds out the salad perfectly. Maybe honey would be a good substitute but I hear that coconut palm sugar is good for you too.