recipe has been published with the permission
of the Blue Elephant Cooking
School in Bangkok, Thailand. This is an
example of the type of dish you can learn to cook
at the School.
in the heart of Bangkok, the Blue Elephant Cooking
School is housed in a dazzling century old mansion
where you can discover and experience the culinary
wonders of Royal Thai Cuisine.
Blue Elephant Cooking School has fully equipped
facilities offering you the chance to put your
hand to practicing Thai Cuisine. A typical day
commences with a visit to the morning market.
Accompanied by your instructor, you will learn
to select and buy Thai ingredients for your personal
cooking lesson. Classes are followed by a meal
in the delightful Blue Elephant restaurant where
you sample your own cooking as well as additional
traditional raw salad with a mildly spicy seasoning.
Unripe papaya is firm fleshed so make sure you
slice it thinly.
clove garlic, peeled
4 green bird's-eye chillies
30g / 1oz yard-long beans or French beans, cut
into 2cm / 1/2 in pieces
20g / 1/2 oz / 1/6 cup dried shrimps
2 tbsp palm sugar
3 tbsp fish sauce
3 tbsp lemon juice
60g / 2oz cherry tomatoes, quartered
30g / 1oz / 1/8 cup roasted peanuts
200g / 7oz unripe green papaya, peeled and grated
into long, thin strips
Green salad leaves
a mortar, roughly pound the garlic and chillies.
Add the beans and pound, then the shrimps and
pound again until crushed.
the sugar, fish sauce and lemon juice and stir
together. Add the tomatoes and press with the
the peanuts and the papaya and stir until well
cold in a round dish lined with the salad leaves.
Blue Elephant Cooking School