My lips stung with pleasure.
Sometimes Thai food can make your face burn like you’ve been in a kissing marathon.
A Som Tam (ส้มตำ) style green papaya salad was made because we ate a slice of my homemade mango & passion fruit cream sponge for afternoon tea. I rarely eat creamy food - so a dinner that stirred the metabolism was in order.
Papaya contains enzymes that can aid digestion and I find it helps soothe my gut after eating very rich food.
The Som Tam dressing satisfied my need for sharp, clean flavours with home grown limes, garlic, shallots, tamarind, chilli, dried shrimp, lemongrass, palm sugar and fish sauce.
A few crisp fried dried shrimp and anchovies plus crushed peanuts added crunch, another layer of texture to the salad.
On the side I made a fiery kaffir lime leaf curry using Hartdale Park Venison that made sweat bead on my nose and brow. Naturally I used home grrown lime leaves for the full effect. All up, a deliciously lean and exhilarating culinary ride!