One Good sized green papaya,peeled, julienned
2 roma tomatoes, seeded, cubed
1 carrot, peeled, julienned
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon palm sugar
1 to 7 Thai chiles, minced (Depending on heatness desired)

Peel the outside of the green papaya.  Julienne the green papaya.  Discard remaining papaya.  In a mortar and pestal, grind together the palm sugar, thia chilis and garlic until mixture turns into a paste.  Add fish sauce and lime juice.  Mix thoroughly.  In a medium bowl, combine the julienned papaya, carrots and tomatoes.  Add the ground garlic mixture.  Mix thoroughly.  More Thai chilis can be added, depending on the heatness you desire.  Refrigerate until serving.

Serves 6
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