and Chicken Salad
medium size green unripe papaya
3 clove of garlic
juice of 3 limes
2 anchovy fillets
1 tablespoon sugar
50 ml peanut oil
2 chicken breast
1 cup mint leaves
toasted almonds for garnish
the papaya and slice the flesh into fine strips. Use
a mortar and pestle to crush garlic, add lime juice, anchovies and
sugar. Pound to form a paste. Add
the peanut oil in a thin stream while stirring to emulsify the sauce.
some of the papaya strips and pound them. Grill
the chicken breasts, rest for 5 minutes, then slice into long strips.
the chicken and the mint leaves into the salad dressing and papaya.
with toasted peanuts and serve.
is a great recipe for us as we always have green papayas - they
grow like a weed through the vegetable garden and around the house.
The mint leaves can be a problem, as they cannot cope in the wet
climate, so I use thai coriander instead.]