Gai Yang & Som Tam (Thai Grilled Chicken with Papaya Salad)

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RECIPE DATA

TITLE: Gai Yang & Som Tam (Thai Grilled Chicken with Papaya Salad)
SERVES: 3
PREP: 20 min
TOTAL: 50 min

INGREDIENTS
2 stalks lemongrass
8 cloves garlic (marinade)
1 bunch coriander with roots
1 tbsp white peppercorns
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp coconut sugar
1.2 kg (about 7½ cups diced) chicken thigh fillets, bone-in or boneless
3 cloves garlic (som tam)
3 bird's eye chillies
2 tbsp dried shrimp
2 tbsp roasted peanuts
6 snake beans, 3 cm
8 cherry tomatoes, halved
400 g (about 2⅔ cups shredded) green papaya, shredded
2 tbsp lime juice + 2 tbsp fish sauce + 1 tbsp coconut sugar + 1 tsp tamarind
sticky rice

STEPS
1. Put lemongrass, 8 garlic, coriander roots + stems, 1 tbsp white pepper in the bowl. Blitz.
TM SETTINGS: 10 sec / speed 8
2. Add 3 tbsp fish sauce, 2 tbsp soy, 2 tbsp coconut sugar. Mix. Rub into 1.2 kg (about 7½ cups diced) chicken, 30 min to overnight.
TM SETTINGS: 5 sec / speed 4
3. Grill on barbecue or grill pan over medium 12–15 min, turning, until charred and cooked.
4. Som tam in the mortar: pound 3 garlic + chillies, then dried shrimp + peanuts, bruise beans + tomatoes, add dressing, then papaya, pound and turn.
5. Serve with sticky rice (Varoma, see Larb Gai) and the remaining coriander.
6. Portion & store: makes ~3 adult portions (~250 g chicken + salad + rice); a kid portion is half. Eat straight away. Fridge Eat fresh; freezer Raw marinated chicken 3 months.

NOTES
Portion size: ~250 g chicken + salad + rice
Batch note: One meal for 2 adults + 2 kids; eat fresh. Marinade blended in the bowl; som tam pounded in your mortar.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: Eat fresh
Freezer life: Raw marinated chicken 3 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/gai-yang-som-tam/