The peanuts should be lightly toasted over medium heat until golden brown color in a small, dry frying pan. Take out of the pan and place aside. (You may also get a ready-toasted substitute in the stores)

Utilizing a pestle and mortar, coarsely pound the garlic and chilies. Beans, tomatoes, and palm sugar should be added. Squeeze the lime juice and fish sauce in after lightly pounding the ingredients together

Repeat the light pounding, then add the carrot and green papaya. Repound, then toss to combine. Taste to make sure the sweetness and saltiness is perfectly balanced with a strong, acidic, and spicy tang.

Place the toasted peanuts and dried shrimp on top of the salad before serving