Ingredients

• 2 dried Thai chiles, soaked for 2 minutes in warm water, drained
• 3 small garlic cloves, crushed
• 1/4 lime, cut into 3 wedges
• 1 tablespoon palm sugar or granulated sugar
• 1 tablespoon dried tiny shrimp
• 9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
• 2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces
• 2 tablespoons Thai fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 6 cherry tomatoes, halved
• 2 tablespoons crushed roasted, unsalted peanuts

Instructions

1. Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
2. Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.