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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 Advertisement 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.

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