Tam mak hoong

Method 7 steps

1. 1

   Peel the papaya and shred it into long fine strips with a knife or a som tam grater.

2. 2

   Pound the garlic and chillies in the mortar into a coarse paste.

3. 3

   Add the cut beans and bruise them lightly with the pestle.

4. 4

   Add the tomatoes and crush them until their juice runs.

5. 5

   Add the padaek, lime juice and palm sugar and mix with the pestle and a spoon.

6. 6

   Add the papaya and work the pestle, turning with the spoon, for two minutes, until the fibres soften.

7. 7

   Taste and adjust for sourness, salt and heat. Serve with sticky rice.