1 medium dark green papaya
2 tomatoes, cut into wedges
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
1/2 teaspoon sugar
2 tablespoons vinegar
1/2 cup chopped green beans, in 1-in pieces
2 tablespoons fish sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)
1/4 cup dried baby shrimp (optional)
1/4 cup dry roasted peanuts (optional)
*Note: You can substitute Mae Ploy sweet chili sauce rather than chilies, sugar, and vinegar.
1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Top with dried shrimp and peanuts. Serve cold.