What is Thai Papaya Salad with Grilled Chicken (Som Tam Gai Yang)?
Thai Papaya Salad with Grilled Chicken, also known as Som Tam Gai Yang, is an incredible dish that fuses the bold flavors of Thailand into a vibrant and delicious meal. This salad features the zesty, spicy flavors of green papaya, paired with smoky, grilled chicken for a delightful combination of textures and tastes. The grilled chicken adds a satisfying smokiness, while the som tam brings a burst of freshness, heat, and tang. It’s a perfect dish for those who enjoy a balance of spicy, sweet, salty, and sour flavors.
This recipe brings the authenticity of Thai street food to your table, allowing you to indulge in the essence of Thailand’s cuisine. Whether you’re preparing it for a weeknight dinner or a special occasion, Som Tam Gai Yang is a crowd-pleaser that’s easy to make and bursting with flavor.
The Origin of Thai Papaya Salad with Grilled Chicken (Som Tam Gai Yang)
The origin of Som Tam, or Thai Papaya Salad, dates back to the northeastern region of Thailand, particularly Issan, where this dish is a staple. The dish is a reflection of the bold, complex flavors that are characteristic of Thai cuisine. Traditionally, it is made with shredded green papaya, which provides a refreshing crunch, and is paired with ingredients like chilies, lime, fish sauce, and peanuts for that signature tangy and spicy punch.
When you add grilled chicken to this salad, the dish transforms into Som Tam Gai Yang, with the grilled chicken offering a satisfying, smoky element. Gai Yang refers to grilled chicken, a popular preparation style in Thailand, where the chicken is marinated in an aromatic mixture of herbs and spices, then grilled to perfection.
This fusion of Som Tam and Gai Yang has become a beloved dish not only in Thailand but internationally. The grilling of the chicken adds an extra layer of depth to the flavors, making it a standout dish that offers a complete meal experience.
Ingredients with Quantities
To create this delightful dish, you’ll need the following ingredients. This recipe serves 2-3 people and ensures the perfect balance of flavors:
For the Grilled Chicken Marinade:
- 2 boneless chicken thighs or breasts – Choose thighs for juicier results or breasts for a leaner option.
- 2 tbsp fish sauce – Adds a salty and umami-rich depth to the chicken.
- 1 tbsp soy sauce – For a savory boost to the marinade.
- 1 tbsp oyster sauce – To enhance the sweetness and richness.
- 1 tbsp palm sugar or brown sugar – For a subtle sweetness that balances the savory elements.
- 2 cloves garlic, minced – Brings aromatic depth.
- ½ tsp ground white pepper – To add a mild spiciness.
- 1 tsp turmeric (optional) – For a warm, earthy note and color.
- 1 tbsp chopped cilantro stems or roots – Adds a fresh, herbal undertone to the marinade.
For the Papaya Salad (Som Tam):
- 2 cups shredded green papaya (firm, unripe) – The base of the salad, providing crispness and freshness.
- 6 cherry tomatoes, halved – For a juicy, slightly sweet addition.
- 6 long beans or green beans, cut into 2-inch pieces – These beans add a crunchy texture.
- 2 cloves garlic – Adds aromatic depth.
- 2–3 Thai bird’s eye chilies (adjust to taste) – For that iconic spicy kick.
- 2 tbsp fish sauce – Adds salty and savory notes.
- 1½ tbsp lime juice – For the tangy, zesty freshness.
- 1 tbsp palm sugar – A touch of sweetness to balance the flavors.
- 1 tbsp dried shrimp (optional) – Provides an extra layer of umami (optional, but recommended).
- 2 tbsp roasted peanuts – Adds crunch and nuttiness to the salad.
Step-by-Step Directions and Preparation Method
1. Marinate & Grill the Chicken
Start by preparing the grilled chicken marinade. In a bowl, combine the fish sauce, soy sauce, oyster sauce, palm sugar, minced garlic, white pepper, turmeric (optional), and chopped cilantro stems or roots. Mix all these ingredients thoroughly until the sugar dissolves, and the marinade is smooth.
Coat the chicken thighs or breasts with this marinade, ensuring the chicken is fully covered. Allow it to marinate for at least 1 hour, or for even better flavor, let it marinate overnight in the refrigerator.
Once marinated, grill the chicken over medium heat for about 5-7 minutes per side until it’s cooked through and slightly charred. This gives the chicken a lovely smoky flavor. Once grilled, let the chicken rest for 5 minutes, then slice or shred it into bite-sized pieces.
2. Prepare the Salad Dressing
In a mortar and pestle, pound the garlic and chilies together until they form a rough paste. This step releases the oils and flavors from the chilies, giving the dressing a punch.
Add the fish sauce, lime juice, and palm sugar into the paste and mix until the sugar dissolves completely. Taste the dressing and adjust it to your liking – add more lime for a tangy zing or more fish sauce for saltiness.
3. Assemble the Salad
In a large mixing bowl, combine the shredded green papaya, halved cherry tomatoes, and green beans. If you’re using dried shrimp, add them here as well. Pour the prepared dressing over the salad and gently toss everything together, rubbing the dressing into the papaya to ensure it’s well-coated.
After tossing, add the roasted peanuts and mix again, ensuring that each bite has a delightful crunch.
4. Serve
To serve, plate the papaya salad and top it with the sliced grilled chicken. Garnish the dish with additional roasted peanuts, lime wedges, and fresh herbs like mint or cilantro for a fresh and vibrant finish. Serve immediately and enjoy!
Variations of Thai Papaya Salad with Grilled Chicken
While the classic recipe is incredibly flavorful, there are a few variations you can try to suit your tastes or dietary preferences:
- Vegetarian Version: Skip the chicken and add tofu or tempeh as a protein source. You can marinate the tofu in the same marinade to infuse it with flavor before grilling or pan-frying it.
- Different Proteins: Instead of grilled chicken, try using grilled shrimp, pork, or even beef for a different take on this dish. Each protein brings a unique flavor that complements the papaya salad beautifully.
- Noodles: For a heartier dish, serve the papaya salad with rice noodles or vermicelli. This adds an extra layer of texture and makes the dish even more filling.
- Vegan: Skip the fish sauce and use soy sauce or a mushroom-based sauce to keep the umami flavor intact while keeping it vegan.
FAQs
1. Can I make Thai Papaya Salad with Grilled Chicken ahead of time?
Yes! You can prepare the salad dressing and grilled chicken ahead of time. Keep the salad ingredients separate until ready to serve to avoid sogginess.
2. What can I substitute for green papaya?
If you can’t find green papaya, you can substitute it with green mango or cabbage for a similar crunch.
3. How spicy is this dish?
The dish is quite spicy due to the bird’s eye chilies, but you can adjust the heat level to your liking by using fewer chilies or removing the seeds.
4. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though chicken thighs tend to be juicier and more flavorful for grilling.
5. How can I make this dish less sweet?
If you prefer a less sweet salad, reduce the amount of palm sugar in the dressing and taste as you go. The balance of flavors is key!
Conclusion
Thai Papaya Salad with Grilled Chicken (Som Tam Gai Yang) is an explosion of flavor that combines spicy, tangy, savory, and smoky notes in one vibrant dish. This recipe not only reflects the bold tastes of Thai cuisine but also offers a wonderful balance of textures, from the crunchy papaya to the juicy, smoky chicken. The freshness of the salad makes it perfect for warm weather, while the grilled chicken adds a satisfying depth.
Whether you’re a seasoned fan of Thai food or trying it for the first time, this dish is sure to become a favorite in your culinary repertoire. Give it a try, and don’t forget to enjoy the fusion of flavors that Thai Papaya Salad with Grilled Chicken offers – it’s an experience for your taste buds!
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Thai Papaya Salad with Grilled Chicken (Som Tam Gai Yang) – A Fusion of Smoky, Spicy, Tangy, and Fresh
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Thai Papaya Salad with Grilled Chicken, also known as Som Tam Gai Yang, is an incredible dish that fuses the bold flavors of Thailand into a vibrant and delicious meal. This salad features the zesty, spicy flavors of green papaya, paired with smoky, grilled chicken for a delightful combination of textures and tastes. The grilled chicken adds a satisfying smokiness, while the som tam brings a burst of freshness, heat, and tang. It’s a perfect dish for those who enjoy a balance of spicy, sweet, salty, and sour flavors.
Ingredients
For the Grilled Chicken Marinade:
- 2 boneless chicken thighs or breasts
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp palm sugar or brown sugar
- 2 cloves garlic, minced
- ½ tsp ground white pepper
- 1 tsp turmeric (optional)
- 1 tbsp chopped cilantro stems or roots
For the Papaya Salad (Som Tam):
- 2 cups shredded green papaya (firm, unripe)
- 6 cherry tomatoes, halved
- 6 long beans or green beans, cut into 2-inch pieces
- 2 cloves garlic
- 2–3 Thai bird’s eye chilies (adjust to taste)
- 2 tbsp fish sauce
- 1½ tbsp lime juice
- 1 tbsp palm sugar
- 1 tbsp dried shrimp (optional)
- 2 tbsp roasted peanuts
Instructions
1. Marinate & Grill the Chicken
- Mix all marinade ingredients and coat chicken thoroughly.
- Marinate for at least 1 hour (or overnight for deeper flavor).
- Grill over medium heat for 5–7 minutes per side until cooked through and slightly charred.
- Rest for 5 minutes, then slice or shred.
2. Prepare the Salad Dressing
- In a mortar and pestle, pound garlic and chilies into a rough paste.
- Add fish sauce, lime juice, and palm sugar. Mix until sugar dissolves.
- Taste and adjust: more lime for sourness, more fish sauce for saltiness.
3. Assemble the Salad
- In a large bowl, combine shredded papaya, tomatoes, beans, and dried shrimp.
- Pour dressing over and gently toss, rubbing the dressing into the papaya.
- Add peanuts and mix again.
4. Serve
- Plate the salad and top with sliced grilled chicken.
- Garnish with extra peanuts, lime wedges, and fresh herbs like mint or cilantro.
Notes
This vibrant salad combines the crisp freshness of green papaya with juicy grilled chicken and a zesty lime dressing. Perfect as a light lunch or a refreshing side, you can also adjust the chili and herbs to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad / Main Course
- Method: Grilling & Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: ~350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: Moderate
Keywords: Som Tam Gai Yang, Thai Grilled Chicken Papaya Salad, Grilled Chicken Som Tam, Thai Salad with Grilled Chicken, Som Tam with Gai Yang
