PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Pithforge Green Papaya Chilli-Lime

Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.

From a starred kitchen.

Ratio

Ratio by volume: Lime Juice 60 ml, Fish Sauce 30 ml, Palm Sugar 10 ml
Lime Juice 60 mlFish Sauce 30 mlPalm Sugar 10 ml

Ingredients

  • Chile — 1 red chilli, deseeded, finely chopped
  • Garlic — 2 garlic cloves, finely chopped
  • Lime Juice — juice of 2 limes (60 ml)
  • Fish Sauce — 2 tbsp fish sauce (30 ml)
  • Palm Sugar — 2 tsp palm sugar, grated (10 ml)

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Fish Sauce, Palm Sugar.
  2. Add finishing notes: Chile, Garlic.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Originally published as Green Papaya Chilli-Lime Dressing.

Adapted from a Raymond Blanc recipe (Raymond Blanc / Telegraph (Kitchen Secrets)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Raymond Blanc / Telegraph (Kitchen Secrets) (published as “Green Papaya Chilli-Lime Dressing”). Full citation lives in Provenance.

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