The best part of this dish is the sun dried chilies (Red Sun-dried Anaheim peppers) combined with the nutty, fruity flavor of the roasted cashews. Carrots, onions and tomatoes add extra zest. If you don’t have cashew nuts, you can use roasted peanuts or roasted almonds instead.
- Using a mortar and pestle, smash and mix the chilies, long beans and garlic together until blended.
- Add the tomato, palm sugar, fish sauce or salt, a squeeze of lime juice, shredded papaya, carrot, tamarind sauce and shrimp paste to the mixture.
- Place the mix on a plate and sprinkle roasted peanuts on top as garnish.