Som Thom

• 1 green papaya - must be green, no exceptions
• 3-4 cloves of garlic
• 2 small thai chilis
• 2 tsp pickled fish cream - i use gouramy, FOODEX brand
• 1 Tbs thai fish sauce
• 2 tsp (or more to taste) sugar
• 2 limes - one cut into small wedges
• 6 cherry tomatoes quartered
• -optional-
• shredded carrots
• fresh string beans - or regular string beans
• crushed peanuts

1. Thai method-
2. Peel papaya skin. Hold papaya in weak hand, with strong hand, hold knife. Repeatedly strike at papaya to create long, THIN cuts until you reach the seed pod (do not cut into the seed pod). Slice the scored flesh off to create julienne strips. Repeat until you have julienned the whole papaya. Set aside.
3. Simple method- peel and grate papaya, set aside.
4. In a mortor: pound garlic and chilis into bits. Mix in fish cream, lime and sugar with a pestle, use a large spoon to scrape down the sides and to dissolve the sugar. Gradually add papaya and green beans(if used)and pound gently. Use a large spoon to scrape down the sides of the mortar and to turn the mixture over as you pound it. When you have added all of the papaya, add fish sauce and taste. If you need to add more sugar, or fish sauce, now is the time to do it.
5. Add tomatoes, and shredded carrots. Take five of the small lime wedges and sqeeze more lime juice into the mixture. Add the squeezed lime wedges. As you are lightly pounding the salad with a pestle, turn with spoon.
6. Transfer to platter (or leave in mortar) sprinkle with crushed peanuts. Serve with remaining lime wedges and sweet rice, if desired,

must, garlic, thai chilis, fish sauce, sugar, wedges, tomatoes, optional, carrots, fresh string beans, peanuts

Taken from www.epicurious.com/recipes/member/views/som-thom-1206158 (may not work)