Serves 6–8

I think the Thai have figured out more ways to use cucumber than anyone else on the planet, and each one seems better than the last. The cucumber and apple in this salad yield a great contrast of flavors.

Papaya Salad

1 medium papaya, peeled and julienned, or cut into small pieces

½–1 teaspoon salt

3 jalapeño peppers, seeded and thinly sliced

4–6 cloves of garlic, chopped coarsely

½ cup long beans (green beans), cut into 1–inch pieces

2 teaspoons fish sauce

4 tablespoons Tamarind Concentrate (see recipe on page 18)

2 tomatoes, thinly sliced

Sticky rice, cooked according to package directions

  1. Place the papaya on a sheet pan and sprinkle it with salt. Let the papaya stand for 30 minutes. Pour off any juice and then squeeze the fruit with your hands to extract as much fluid as possible. Place the pulp of the papaya in a large food processor.
  2. Add the chilies and pulse briefly to combine. Add the remaining ingredients except the tomato and pulse again until mixed.
  3. Transfer the papaya mixture to a serving bowl and garnish with tomato slices. Serve with sticky rice.