Makes 4 to 6 servings
This dish is typically quite spicy, but you can adjust the heat level by omitting some or all of the chiles. Remember to take care when working with these very hot chiles. Wear food-safe gloves while handling, consider using a separate cutting board, and avoid touching your face and pets.
Ingredients
- 8 garlic cloves, roughly chopped
- 4 Thai chiles, roughly chopped
- 3 tablespoons small dried shrimp, chopped
- 1/4 cup tamarind juice
- 1/4 cup freshly squeezed lime juice
- 6 tablespoons (1/4 cup plus 2 tablespoons) fish sauce
- 3 tablespoons palm sugar
- 2 cups long beans cut into 1 1/2-inch lengths
- 1 green papaya, peeled and grated
- 2 carrots, grated
- 12 cherry tomatoes, halved
- 1 cup roasted peanuts, roughly chopped
Directions
- In a large bowl, combine the garlic, chiles, shrimp, tamarind juice, lime juice, fish sauce, and palm sugar. Stir to combine.
- Use your hands or the back of a wooden spoon to bruise the green beans (you aren’t looking to smash the beans, just rough them up a bit to better absorb the sauce). Add to the bowl with the sauce, along with the papaya and carrots. Toss to combine. Taste and adjust seasoning, with lime juice, fish sauce, and sugar, to taste.
- Add the tomatoes (lightly bruise them, as well, if you like) and peanuts and mix to combine. Taste once more and adjust seasoning as needed before serving.
