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.
Preparation:
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.
Shredded papaya
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.
Ready to serve!
