The Farmer Family Cookbook

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Ingredients

• 1.50.75 tbsp palm sugar
• 21 cups green papaya, peeled and shredded
• 31.5 Thai green beans, cut into half
• 10.5 tbsp dried shrimp
• 52.5 cherry tomatoes (or regular tomatoes sliced into small pieces)
• 21 tbsp toasted peanuts
• .750.375 lime
• 10.5 clove garlic
• 1.50.75 tbsp fish sauce
• 21 Thai chili peppers

Steps

1. In Thailand, people use a clay mortar and wooden pestle. Smash a clove of garlic first, add chili peppers, and crush them just enough to release the hotness, unless you like it really hot, then crush them more.
2. Add green beans and cherry tomatoes cut in half (or regular tomatoes cut into small pieces). Pound a few times just to bruise the beans and get the juice out of tomatoes.
3. Add shredded green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Use the pestle to push the mixture up in the mortar, and spatula to push it down so that the mixture is mixed well.

Tips: If you do not have a big mortar, you can crush garlic, chili pepper, tomatoes and green beans. Set them aside in a large bowl. Add dried shrimp, fish sauce, lime juice, palm sugar to bowl and mix well. Add shredded green papaya and mix well.

1. As always, the balance of fish sauce, lime juice, palm sugar and chili peppers listed here are guidelines. This is an individual dish that you might like yours with more lime juice or sugar or chili pepper than what the recipe calls for.
2. Serve with sticky rice and wedges of lettuce or cabbage.