5 small (or 2–3 large) garlic cloves
1 1⁄2 tablespoons palm sugar
2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces
4 cherry tomatoes, sliced
2 tablespoons Thai fish sauce (or 2 teaspoons salt)
1⁄2 medium green papaya, peeled and shredded
1 carrot, shredded
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Method
In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets).
Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce.