Green Papaya Salad (Som Tam)

• 2 pounds green papaya, peeled, seeded and shredded
• 1 medium carrot, shredded
• 10 cloves garlic
• 10 small, Thai chilis (or more to taste)
• 1/2 cup fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon palm or brown sugar
• 1 teaspoon salt
• 1/2 pound fresh green beans, ends snipped off and cut in 1 inch lengths
• 2 medium tomatoes, cut into wedges
• 1 cup unsalted peanuts, roughly chopped
• 1 lime, cut into wedges

1. Combine shredded green papaya and carrot in a medium sized mixing bowl (you can shred with a hand grater or with a food processor).
2. With a mortar and pestle, pound the chilis and garlic together until soft. Scrape into a small bowl and stir in lime juice, fish sauce, sugar and salt until well mixed. If desired, you can process in a food processor until smooth. Pour into the papaya and carrot mix and toss well.
3. With the mortar and pestle, gently pound the green beans until they are bruised and slightly smushed. Add to the papaya mixture. Sprinkle in about 3/4 cup of the peanuts and toss.
4. Mound the salad on a serving platter and surround with the tomato and lime wedges to serve. Scatter reserved peanuts on top.

green papaya, carrot, garlic, chilis, lime juice, fish sauce, palm, salt, green beans, tomatoes, unsalted peanuts, lime

Taken from food52.com/recipes/13609-green-papaya-salad-som-tam (may not work)