In a
large mortar and pestle, pound garlic and chilies together.
Mash in palm sugar until you get a wet paste consistency.
Add the long beans and pound until broken apart.
Add dried shrimp and peanuts. Pound to slightly break the peanuts.
Stir in fish sauce, tamarind juice, and lime juice. Mix until sugar is dissolved.
Add the tomatoes and bruise slightly to squeeze a little juice.
Toss in the shredded papaya.
Top with more peanuts and serve with Thai sticky rice and glazed BBQ chicken.