Thai Papaya Salad

Instructions

1. Prepare the papaya
   Peel the green papaya and remove the seeds. Using a papaya shredder, julienne peeler, or sharp knife, shred the papaya into thin, long strips. Place in a large bowl of cold water to keep crisp while preparing other ingredients.
2. Make the dressing
   In a mortar and pestle, pound garlic and chilies until they form a rough paste. Add dried shrimp and pound lightly to break them up. Add palm sugar, fish sauce, lime juice, and tamarind paste (if using). Mix until the sugar dissolves completely.
3. Prepare the vegetables
   Drain the shredded papaya and pat dry with a clean kitchen towel. In the mortar (or a large mixing bowl if your mortar is small), add green beans and lightly bruise them with the pestle. Add tomatoes and Thai eggplants (if using) and gently crush to release juices.
4. Combine and mix
   Add the shredded papaya to the mortar or bowl. Pour the dressing over and use a spoon to mix everything thoroughly, ensuring the dressing coats all ingredients evenly. Continue to lightly pound and toss to allow the flavors to combine.
5. Adjust seasonings
   Taste and adjust flavors by adding more lime juice for sourness, fish sauce for saltiness, or palm sugar for sweetness according to your preference. The salad should have a balance of spicy, sour, sweet, and salty flavors.
6. Serve
   Transfer to a serving plate, sprinkle with roasted peanuts, and serve immediately. In Thailand, this dish is often served with sticky rice and grilled chicken for a complete meal.