To begin, prepare the green papaya by peeling the skin, then using a shredding tool or knife to finely shred the papaya into thin strips. Place the shredded papaya and julienned carrot into a large bowl. This provides the crunchy base of the salad.

In a mortar and pestle, add the garlic and Thai bird’s eye chilies. Pound them gently until they break down into a rough paste. This releases the intense aroma of the garlic and the heat from the chilies.

Add the dried shrimp and a small portion of the crushed peanuts to the mortar. Lightly pound again to combine and bring out their rich flavours. This adds texture and umami to the dish.

In a small bowl, mix together the fish sauce, lime juice, tamarind juice, and palm sugar. Stir until the sugar dissolves. This forms the dressing, balancing salty, sour, and sweet flavours typical of Thai cuisine.

Add the green beans to the mortar, giving them a quick pound to lightly bruise them. This step softens the beans, making them more receptive to the dressing while maintaining their crunch.

Now, transfer the contents of the mortar (garlic, chilies, shrimp, peanuts, and green beans) into the bowl with the shredded papaya and carrot. Add the halved cherry tomatoes as well. Gently toss the ingredients together with your hands or a spoon to ensure everything is evenly mixed.

Pour the prepared dressing over the salad. Toss again, making sure the dressing coats every strand of papaya and carrot. Adjust seasoning if necessary by adding more lime juice for sourness or fish sauce for saltiness.

To serve, plate the Som Tum Thai in individual portions or a large bowl. Garnish with the remaining crushed peanuts and fresh cilantro. Som Tum is typically enjoyed as part of a larger meal with sticky rice or grilled meats, adding a refreshing contrast to richer dishes. Enjoy this vibrant and refreshing salad that perfectly balances salty, sour, sweet, and spicy notes.