Som Tum

• 2 garlic cloves, peeled and lightly smashed
• 1 shallot, minced
• 2 small fresh chiles, preferably Thai, stemmed, seeded, and minced
• 2 tablespoons nam pla
• 3 tablespoons fresh lime juice, or more to taste
• 2 teaspoons sugar, or more to taste
• 1 green (unripe) papaya, peeled, seeded, and shredded
• 2 or 3 yard-long beans or about a dozen green beans, trimmed and cut into 1-inch lengths
• 1 small tomato, cored and cut into eighths
• 2 tablespoons finely chopped dry-roasted peanuts
• Chopped fresh cilantro leaves for garnish

1. Combine the garlic, shallot, and chiles on a cutting board and mince and press with the side of a knife until pasty (or, as is traditional, use a mortar and pestle).
2. Combine in a bowl with the nam pla, lime juice, sugar, papaya, beans, and tomato and mash with the back of a wooden spoon (or a potato masher) until the vegetables are softened and everything is well combined.
3. Taste and adjust the seasoning; the mixture will be hot but may need more nam pla, lime juice, and/or sugar.
4. Garnish with peanuts and cilantro and serve.

garlic, shallot, fresh chiles, lime juice, sugar, green, beans, tomato, peanuts, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/som-tum-385989 (may not work)