- 1 clove garlic
- 1 or 2 red Thai bird’s eye chilies
- 2 tablespoons dried shrimp
- Palm sugar to taste
- 1/4 cup roasted peanuts
- 6 oz green papaya strands
- 6 cherry tomatoes I used grape tomatoes
- 1/3 cup long green beans cut into 1-inch lengths
- Fresh lime juice to taste
- Fish sauce to taste
- Pound the garlic and bird’s eye chilies until they form a smooth paste.
- Add the dried shrimp and pound until the pieces are broken up, but not completely pulverized.
- Add the palm sugar (cut into small pieces), maybe 2-3 teaspoons at first. More more to taste later.
- Add the peanuts and lightly pound until they are broken into tiny pieces, but not to the point where they form a thick paste.
- Add the green beans and crush them with the mortar until they’re splitting and lightly bruised.
- Add the papaya and tomatoes and pound on them to bruise them. You want to
crush the tomatoes so they release their juices and give their flavor
- Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix.
- Have in one hand a large spoon to help flip things over in and scrape down
the sides of the mortar while your other hand pounds away with the
- Keep pounding and flipping for a few seconds, add more fish sauce, lime juice, or palm sugar as needed.
- Dish out and serve immediately.