Khao Niew Som Tum

Khao Niew Som Tum is a vibrant Thai rice dish that combines sticky rice with a spicy green papaya salad, offering a delightful balance of flavors and textures. This dish is not only refreshing but also packed with nutrients, making it a healthy choice for any meal.

Ingredients

• Sticky rice - 200 grams
• Green papaya - 200 grams, shredded
• Carrot - 50 grams, shredded
• Cherry tomatoes - 100 grams, halved
• Green beans - 50 grams, cut into 2 cm pieces
• Lime - 1, juiced
• Fish sauce - 2 tablespoons
• Palm sugar - 1 tablespoon
• Garlic - 2 cloves, minced
• Thai bird's eye chili - 2, finely chopped
• Peanuts - 30 grams, crushed
• Coriander leaves - a handful, for garnish

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Drain the soaked sticky rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 20-25 minutes, or until cooked through and sticky.
3. While the rice is steaming, prepare the Som Tum salad. In a large mixing bowl, combine the shredded green papaya, shredded carrot, halved cherry tomatoes, and cut green beans.
4. In a small bowl, mix the lime juice, fish sauce, palm sugar, minced garlic, and chopped bird's eye chili until the sugar dissolves.
5. Pour the dressing over the salad mixture and toss well to combine all ingredients evenly.
6. Once the sticky rice is ready, serve it alongside the Som Tum salad. Top the salad with crushed peanuts and garnish with fresh coriander leaves.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 9 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, aiding digestion and promoting satiety.

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