Tho Ruung Som Tum Mamuang (Green Mango Salad)

• 8 Thai red chili peppers, stemmed, seeded, and julienned
• 4 garlic cloves, minced
• 12 shallot, minced
• 3 small green mangoes, peeled and julienned
• 18 green beans, trimmed and cut into 2-inch lengths
• 14 grape tomatoes, halved
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 4 teaspoons palm sugar or 4 teaspoons brown sugar
• 2 tablespoons roasted unsalted peanuts, chopped
• 1 small dried shrimp, ground (optional)

1. Using a mortar and pestle, pound the chiles, garlic, and shallots until bruised.
2. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 23 minutes.
3. Transfer mixture to a large bowl.
4. Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar.
5. Transfer to bowl with mango mixture.
6. Toss to combine.
7. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts.

red chili peppers, garlic, shallot, green mangoes, green beans, grape tomatoes, fish sauce, lime juice, palm sugar, peanuts, shrimp

Taken from www.food.com/recipe/tho-ruung-som-tum-mamuang-green-mango-salad-475962 (may not work)