Recipe by Seefah Ketchaiyo
1 medium dark green papaya
4 garlic cloves
6 green Thai chillies (Phrik Khi Nu)
2 cherry tomatoes, cut into wedges
1/2 cup green beans, chopped into 1/2 in. (1 cm) pieces
2 tbsp light soya sauce
1/2 tbsp palm sugar
1/4 cup (2 fl.oz/60 ml) lime or tamarind juice
Peel the papaya and rinse under running water. Roughly grate the papaya flesh or cut it into shreds. Remove the seeds. Set aside.
Using a pestle and mortar, blend the chillies and garlic together. Add the long beans, palm sugar, light soya sauce and lemon juice. Add green papaya and cherry tomatoes. Gently pound with other ingredients. Add the chopped peanuts.
Tip: Serve cold accompanied by sticky rice.
Presented by Pooja Bhula, Avril-Ann Braganza and Averil Nunes.