Excerpted from Hot Thai Kitchen: The 10th Anniversary Edition by Pailin Chongchitnant. Copyright © 2026 Pailin Chongchitnant. Cover and photography on pages x, 240–276 by Janis Nicolay. Recipe photos and portraits of the author by David Tam. Thailand photos by Art Chongchitnant. Photo on page 53 by Stephen Fortner. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
| Portions | Cook Time |
|---|---|
| 2 | 15 minutes |
Ingredients
- 2 cloves (10 g) garlic
- 1–3 Thai chilies, to taste
- 2 Tbsp (24 g) packed finely chopped palm sugar
- 1 Tbsp (8 g) small, dried shrimp (roughly chopped if large)
- 5 long beans, cut in 1-inch (2.5 cm) pieces
- 1/4 cup (35 g) roasted peanuts or cashews
- 3/4 cup (100 g) halved grape tomatoes
- 3 Tbsp (45 ml) lime juice
- 2 Tbsp (30 ml) fish sauce
- 3 cups (500 g) mixed fruit of your choice, cut in bite-sized pieces (see note)
- 1/4 cup (20 g) shredded carrots
Note: Choose 4–5 types of fruit that have contrasting colours and textures. Some great choices are Granny Smith apples, grapes, pomelo, dragon fruit, kiwi, Asian pear, green mango, pineapple, and sweet corn (it’s botanically a fruit!).
Directions
- In a mortar and pestle, pound the garlic and chilies into a paste. Add the palm sugar and pound until it is mostly dissolved.
- Add the dried shrimp, long beans, and peanuts; pound to crush the peanuts and bruise the long beans, using a large spoon to flip the mixture occasionally. Add the tomatoes and crush gently to release some juice.
- Add the lime juice and fish sauce, throwing in the squeezed lime, skin and all, for added fragrance. Toss with a spoon until well combined.
- Add the fruit and carrots, and toss everything together. If your mortar is too small you can transfer everything to a large mixing bowl. Taste and adjust the seasoning.
- Serve at room temperature or chilled.