Delightful Vegan Cambodian Breakfast: Fresh Green Papaya Salad and Coconut Sticky Rice

Allergens

Nuts (peanuts)

Ingredients

• 2 cups uncooked jasmine rice
• 1 cup coconut milk
• 3 cups water
• 1 large green papaya, peeled, seeded, and shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mint leaves, torn
• 1/4 cup roasted peanuts, roughly chopped
• 1 tablespoon palm sugar
• 3 tablespoons lime juice
• 1
• 2 bird's eye chilies, finely chopped (adjust to taste)
• Salt and pepper, to taste

Instructions

1. Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, and 3 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 20 minutes or until all liquid is absorbed and rice is tender. Remove from heat and let it stand covered for 10 minutes.
2. In a large mixing bowl, combine shredded green papaya, cherry tomatoes, mint leaves, roasted peanuts, palm sugar, lime juice, bird's eye chilies, salt, and pepper. Toss gently to mix all the ingredients well. Adjust seasoning if needed.
3. Serve coconut sticky rice in a serving bowl alongside the green papaya salad. Garnish with additional mint leaves and roasted peanuts.

Chef’s Insight

The combination of sweet palm sugar, tangy lime juice, and spicy bird's eye chilies creates a perfectly balanced flavor profile in the green papaya salad. Don't be afraid to adjust the heat level to your preference.

Notes

For an added touch of luxury, serve the coconut sticky rice with a drizzle of coconut cream.