fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mum’s Carrot Som Tum

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

Enjoy the full-on flavours of a Thai som tum salad in the comfort of your own home… wherever you live in the world! This stripped-back version uses everyday ingredients and minimal kitchen equipment – all you need is baking paper and a rolling pin.

WATCH THIS RECIPE

MUM’S CARROT SOM TUM

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

3 garlic cloves

3 birdseye chillies

2 tbsp roasted peanuts

6 cherry tomatoes, halved

3 green beans, cut into 3cm (1/2 inch) batons

2 heaped cups carrot, julienned

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp palm sugar or (2 tsp white + 1 tsp brown sugar)

Steps

Place the garlic and chillies onto a large piece of baking paper. Fold the edges together to form an enclosed packet. Use a rolling pin to pound the garlic and chillies to a rough paste. Open up one side of the packet and add the peanuts. Pound to crush the peanuts. Empty the contents of the packet into a large bowl.

Add the cherry tomatoes and beans to the bowl and use the end of the rolling pin to crush and bruise the beans and tomatoes. Add the carrot strips, fish sauce, lime juice and sugar and lightly pound and mix the carrot using the rolling pin and a spoon. Taste and adjust the seasoning with more fish sauce, lime juice or sugar to taste.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen